Baked Pears in Courvoisier Cream is an elegant, yet easy, dessert. In about 35 minutes you can be in the lap of luxury.
Baked Pears in Courvoisier Cream is a flavorful dessert.
Don here. I bought some Bosch pears because I was thinking about making Poached Pears for dessert, but I found a terrific recipe for baked pears in Joy of Cooking (a cookbook I recommend that everyone buy and use). I tried those instead. They were very good. Lois made the recipe again today using coconut milk instead of cream. It’s just as tasty and coconut milk is easier to use because it doesn’t curdle like regular cream.
We had to modify the recipe a bit because we didn’t have Kirsch (a cherry brandy). We did have Courvoisier, a cognac. So both times we made these baked pears, we substituted brandy for Kirsch and added a little Maraschino cherry juice for the cherry flavor. It worked perfectly. You could also substitute a little tart cherry juice if you have it. And really, any brandy works fine. It’s the brandy flavor that makes the sauce delicious.
What You Need
You will need a knife, cutting board, measuring cups and spoons, heavy saucepan, small whisk, and a casserole dish. Buy the best you can afford and you’ll never be sorry.
Baked Pears in Courvoisier Cream Recipe
Baked Pears in Courvoisier Cream
Baked pears with a delicious cherry coconut cream sauce
- 2 Ripe pears (still firm)
- 2 tablespoons butter
- 2 tablespoons sugar
- 1/4 cup Courvoisier (or Kirsch. If using Kirsch, omit cherry juice.)
- 2 tablespoons Maraschino cherry juice (Omit if using Kirsch.)
- 1/4 cup coconut milk (or heavy cream or half-and-half)
Preheat oven to 425°F.
Get all your ingredients together in small bowls. This is a recipe that requires quick action.
Wash and peel the pears. I use a paring knive, but you may want to use a potato peeler so you don't remove much of the pear flesh.
When peeled, quarter and core the pear by removing the hard stem and the seeds. Then slice the pear quarters each in half again.
Working quickly so the pears don't darken, melt the butter over medium heat in a heavy saucepan big enough to fit each pear slice without touching the others.
Add the pears in a single layer.
Sprinkle the sugar over the pears and add the liquor and juice.
Cook over medium-low heat, turning the pears frequently until they are tender, about 8-10 minutes (depending on the ripeness of the pears). I used a small cooking spatula to turn the pears.
Remove the pears to a 9" x 9" baking dish.
Add the coconut milk to the saucepan and boil the sauce over high heat until slightly thickened, about 2 minutes, stirring frequently with a small whisk.
Pour the sauce over top of the pears and bake in the oven until the sauce on top sets into a skin (or the sauce looks nice and syrupy), about 10 minutes.
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Recipe Nutrition Information
This recipe is GF, DF, NF (contains coconut), SF, EF, CF, V, VG (use butter substitute)*
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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GF = Gluten free | DF = Dairy free | NF = Nut free | SF = Soy free | EF = Egg free | CF = Corn free | V = Vegetarian | VG = Vegan
Note: If you have serious allergies or sensitivities, to be considered free of these allergens, you need to use products specifically marked “gluten free,” etc. There can be cross-contamination in facilities.
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