Food & Cooking Recipes Dessert & Treats Recipes Baked Pears with Raspberry Sauce 2.9 (19) 3 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on January 9, 2019 Print Rate It Share Share Tweet Pin Email Prep Time: 20 mins Total Time: 55 mins Servings: 4 This simple, elegant dessert satisfies a sweet tooth without being too rich. Ingredients 2 tablespoons butter, cut into pieces ⅓ cup sugar ½ teaspoon ground ginger ⅛ teaspoon ground cloves ⅛ teaspoon ground nutmeg 4 firm, ripe Bartlett pears, (about 1 ½ pounds), peeled, halved, and cored (stems left intact) 3 tablespoons heavy cream 1 cup frozen raspberries, thawed and drained Directions Preheat oven to 375 degrees. In an ovenproof skillet, combine butter, sugar, ginger, cloves, and nutmeg. 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; cook until slightly thickened, 1 minute. Stir in raspberries. Spoon sauce over pears; serve. Rate it Print