Pears "Poached" with Butter and Cream

So Jason and I have decided to jump onto the Julie and Julia band wagon, but we are putting our own twist on it. We are going to go through the book "The Best Recipes In The World" by Mark Bittman. Here is the first of what we hope are many wonderful dishes!

Pears "Poached" with Butter and Cream (France)
Makes: 4 servings
Time: 45 Minutes

Great hot with a little sour cream or creme fraiche

4 Tablespoons butter
4 not quite fully ripe pears, peeled, quartered, and cored
1/4 cup sugar, or to taste
1/3 heavy cream
1/2 teaspoon ground cinnamon

1. Preheat the oven to 425F. Put the butter in an ovenproof skillet over medium heat. When the butter foam subsides, add the pears and sugar; cook, turning the pears occasionally and allowing them to brown a bit, until quite soft, 15 to 20 minutes (longer if the pears were not nearly ripe).

2. Add the cream and cinnamon and continue to cook, stirring constantly, until cream thickens a bit, about a minute. Put skillet in the oven and cook until the mixture browns on top, 5 to 10 minutes. Serve hot or room temperature.


I served this with a little non-fat yogurt which helped to balance the sweetness of the pears and sugar.



Rating:
Veronica - 8.5
Jason - 8.8