If you want to get fancy, you can top the pears with ice cream, Devon cream, crème fraîche or mascarpone, but plain old heavy cream is awfully good, and has the virtue of simplicity. A scattering of toasted almonds would also be welcome.
A melon baller does a neat job of coring pears. Or use the smallest paring knife you have (I use a 2-1/2-inch blade), cutting with only the tip of the blade.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
This was very tasty and quite simple to make. I did have to roast the pears for longer than the recipe said, but the instructions were clear enough that I knew what to look for as far as them being done. Will happily make again.
Tried it with port instead of sweet white and it was nice. Be careful about the honey flavoring. You don't want a honey that is too fragrant/flavored or it will overpower the pears.
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?