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Baked Pears and Crème Fraîche

Makes 6 Servings

  • 3 medium Bosc pears, peeled, cored, halved
  • 1/2 cup of firmly packed brown sugar
  • 1/4 cup water
  • 1 teaspoon apple pie spice
  • 1 teaspoon vanilla
  • 7 1/2 ounces crème fraîche
  • 2 tablespoons sliced almonds, toasted (optional)
  1. Place pear halves, cut side down, on cutting board. Starting about 1/2-inch from stem end, make 7 lengthwise cuts in each half, cutting to the bottom. Arrange pear halves, cut side down, in 11 x 7-inch baking dish.
  2. In small saucepan, combine next four ingredients. Cook over medium heat, stirring constantly, until sugar is dissolved. Pour sugar mixture over pears.
  3. Bake covered, in preheated 350° oven until pears are tender (40-45 minutes). Baste pears with sauce.
  4. To serve: Stir crème fraîche; spread two tablespoons onto one half of each dessert plate; spoon one tablespoon sauce from pears on the other side. With slotted spoon, place pear half in center of each plate; garnish with almonds, if desired. Serve immediately.

Recipe provided by the California Milk Advisory Board, courtesy of Bellwether Farms

If you require photographs in a different format or are interested in additional information from the California Milk Advisory Board, please contact Rayanne Zackery, Ketchum for the California Milk Advisory Board,