Baked Pears in Courvoisier Cream Recipe
Baked pears with a delicious cherry coconut cream sauce
Servings: 2
Calories: 373kcal
Ingredients
- 2 Ripe pears still firm
- 2 tablespoons butter
- 2 tablespoons sugar
- ¼ cup Courvoisier or Kirsch. If using Kirsch, omit cherry juice.
- 2 tablespoons Maraschino cherry juice Omit if using Kirsch.
- ¼ cup coconut milk or heavy cream or half-and-half
Instructions
- 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.
- Serve immediately.
Nutrition
Calories: 373kcal | Carbohydrates: 40g | Protein: 1g | Fat: 18g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 30mg | Sodium: 96mg | Potassium: 273mg | Fiber: 6g | Sugar: 29g | Vitamin A: 394IU | Vitamin C: 8mg | Calcium: 25mg | Iron: 1mg