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  • Total Time:
  • Prep Time: 30 min
  • Cook Time: 35 min

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Ingredients

For 8 Servings

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Directions

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  • 1 Preheat oven to 350°F.
  • 2 Put cherries in small bowl.
  • 3 Heat orange liqueur almost to boiling.
  • 4 Pour hot liqueur over cherries.
  • 5 Set aside until liquid is absorbed.
  • 6 In a small saucepan over low heat, melt butter.
  • 7 Stir in cinnamon.
  • 8 Arrange pears in an ungreased 13-inch x 9-inch baking dish, cut-side-up.
  • 9 Brush pears with some of the cinnamon butter.
  • 10 Spoon some softened cherries into each pear half.
  • 11 Bake pears, uncovered, 30 to 35 minutes, or until fork-tender, brushing occasionally with cinnamon butter.
  • 12 (Can be made up to 1 day ahead to this point if covered and refrigerated,before serving, bake at 325°F 15 minutes, or until heated through).
  • 13 In a medium saucepan over medium heat, combine sugars, corn syrup, cream, and salt.
  • 14 Heat to boiling, reduce heat to low, and cook until mixture reaches 238°F* on a candy thermometer or until it forms a soft ball when a small amount is dropped into cold water.
  • 15 (Can be made up to 1 week ahead to this point if covered and refrigerated, warm over low heat before serving).
  • 16 To serve, spoon some warm caramel sauce onto a small plate.
  • 17 Arrange 2 pear halves on top of sauce and drizzle with a bit more sauce.

Directions

View All Steps
1. Preheat oven to 350°F.
2. Put cherries in small bowl.
3. Heat orange liqueur almost to boiling.
4. Pour hot liqueur over cherries.
5. Set aside until liquid is absorbed.
6. In a small saucepan over low heat, melt butter.
7. Stir in cinnamon.
8. Arrange pears in an ungreased 13-inch x 9-inch baking dish, cut-side-up.
9. Brush pears with some of the cinnamon butter.
10. Spoon some softened cherries into each pear half.
11. Bake pears, uncovered, 30 to 35 minutes, or until fork-tender, brushing occasionally with cinnamon butter.
12. (Can be made up to 1 day ahead to this point if covered and refrigerated,before serving, bake at 325°F 15 minutes, or until heated through).
13. In a medium saucepan over medium heat, combine sugars, corn syrup, cream, and salt.
14. Heat to boiling, reduce heat to low, and cook until mixture reaches 238°F* on a candy thermometer or until it forms a soft ball when a small amount is dropped into cold water.
15. (Can be made up to 1 week ahead to this point if covered and refrigerated, warm over low heat before serving).
16. To serve, spoon some warm caramel sauce onto a small plate.
17. Arrange 2 pear halves on top of sauce and drizzle with a bit more sauce.
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