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/1 oz butter
  • 1.5 dl/¼ pint double cream


    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, place above the centre of a moderately hot oven (200°C., 400 °F., Gas Mark 6) and bake for 20 minutes or until the pears are tender.

    Remove the dish from the heat, discard the buttered paper and pour the cold cream over the hot fruit. Serve at once from the dish.