Butterscotch Baked Pears

Butterscotch Baked Pears
Photo by Mark Ferri


  • ½ lemon
  • 4 ripe but firm pears
  • 2/3 cup heavy cream
  • ¼ cup firmly packed dark brown sugar
  • 1 Tbs. Scotch whisky (optional)
  • ¼ cup sugar
  • ½ tsp. salt
  • + 2 more ingredients
    • 3 oz. (6 Tbs.) butter, cut into pieces
    • 1 tsp. vanilla extract

Heat the oven to 375°F. Peel the pears, cut them in half lengthwise and, using a melon baller, scoop out the cores. Rub them all over with the lemon half to prevent browning. In a large (10-inch), heavy-based, ovenproof skillet, melt the butter. Add the sugar and brown sugar and stir to dissolve...

View full recipe at Fine Cooking


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