Crinkled Pears with Whipped Cream.

June 3, 2015
At Home with Friends


Crinkled Pears with Whipped Cream

Warning: These pears are kind of ugly and yet you will hope that there are leftovers that you can eat for breakfast with a dollop of thick Greek yoghurt.

I admit that they are time consuming but I make them the day before. They cook at a very low temperature and require frequent basting. I put them in the oven while I’m getting the rest of my prep work done.

My mouth is watering just thinking about them. They look rustic, the pears aren’t even peeled, and taste absolutely divine!

The whipped cream is optional, but for me it’s mandatory.


EVENT: Out-of-Town Company Dinner

SERVES: 4 People


4 pears, bosc or red

1/2 cup Madeira wine

1/3 cup granulated sugar

1/2 cup water

1 stick whole cinnamon

2-3 whole cloves

1/4 teaspoon pure vanilla extract

Strips from a whole small lemon


Turkey baster

Baking dish


1. Preheat oven to 300 degrees.

2. Wash pears and slice 1/8” off the bottom so pears will stand up in dish.

3. Place all ingredients except pears in small bowl and stir until sugar is dissolved.

4. Stand pears in dish.

5. Pour liquid over pears.

6. Bake for approximately 2 hours, basting every 20 minutes.

7. Test the doneness by sticking a fork in the pear. It should go in easily but pear should remain whole.

8. Liquid will be syrupy. Cool in pan and then store covered in the refrigerator.

To serve:

9. Remove cloves, cinnamon stick and lemon strips. Place pears on a plate and surround with syrup that will have thickened overnight in the refrigerator.

Add a generous dollop of lightly sweetened whipped cream.