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recipe of the month
specials |
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BAKED PEARS WITH RASPBERRY SAUCE
Preheat oven to 375° F.
2 tbsp butter, cut into pieces
1/3 cup sugar
1/2 tsp Bickford Ginger Flavor
1/2 tsp Bickford Clove Flavor
1/8 tsp Bickford Nutmeg Flavor
4 firm, ripe Bartlett pears, peeled, halved and cored (stems left intact)
3 tbsp heavy cream
1 cup frozen raspberries, thawed and drained
1/8 tsp Bickford Raspberry Flavor
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Directions:
In an oven-proof skillet, combine butter, sugar, Bickford Ginger Flavor, Bickford Clove Flavor and Bickford Nutmeg Flavor. Add pears, cut side down; cover with foil. Bake, turning pears over halfway through, until tender when pierced with the tip of a paring knife, about 25 minutes.
Lift pear halves with a slotted spoon, allowing any juices to drip back into skillet and divide among four serving plates. Bring liquid in skillet to a boil over medium heat. Add cream and Bickford Raspberry Flavor; cook until slightly thickened, 1 minute. Stir in raspberries. Spoon sauce over pears and serve.
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