Pears with Brown Sugar and Cream

Preparation info

  • Serves


    • Difficulty


Appears in

The Times Calendar Cookbook

By Katie Stewart

Published 1977

  • About

Cold cream poured over a hot dessert, just before serving, is a marvellous combination. It’s particularly good over hot baked fruits such as peaches, apricots, bananas or pears.


  • 4 firm dessert pears
  • 2–3 tablespoons demerara sugar
  • 25 g/


Peel the pears, leaving them whole. Then slice in half lengthways and using a teaspoon scoop out the cores. Arrange the pears in a single layer in a buttered baking dish. Sprinkle liberally with the demerara sugar and add the butter cut in small pieces. Cover with a buttered paper,