Honey-and-Butter-Baked Pears with Cold Cream Recipe | SAVEUR

Honey-and-Butter-Baked Pears with Cold Cream

Honey-and-Butter Baked Pears with Cold Cream

These sticky, caramelized pears get served warm with a glug of fresh chilled cream for a richly-flavored variation on poached pears. Get the recipe for Honey-and-Butter-Baked Pears with Cold Cream »

Anders Schonnemann

These sticky caramelized pears get served warm with a glug of fresh chilled cream for dessert at Henne Kirkeby Kro chef Paul Cunningham's holiday feast. He uses “double cream,” a dairy product not available in the U.S. You can use chilled crème fraîche on its own, or thin it slightly with chilled heavy cream to approximate the texture. If you can find organic heavy cream where the fat separates and floats to the top, skim off this fat and use it.

Featured in: An All-Night Danish Christmas Feast

Honey-and-Butter-Baked Pears with Cold Cream
These sticky, caramelized pears get served warm with a glug of fresh chilled cream for a richly-flavored variation on poached pears.
serves 8
1 hour, 15 minutes

Ingredients

8 Anjou pears, peeled, halved, and cored
8 tbsp. unsalted butter, cut into 12-inch cubes
Kosher salt
5 sprigs thyme
2 fresh bay leaves
12 cup honey
Chilled crème fraîche or heavy cream, for serving (see note above)

Instructions

Heat the oven to 400°. On a parchment paper-lined rimmed baking sheet, arrange the pears cut-side-up in a single layer. Top each pear half with butter and season lightly with salt. Scatter the thyme and bay leaves over the pears and drizzle with honey.
Bake the pears, turning them every 15 minutes to coat in the butter and honey, until they are tender and caramelized, about 1 hour. Transfer the pears to a warmed dish and serve while hot with a generous pour of chilled cream.

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