Pear Crema

This creamy, fruity dessert tastes like it took hours to make but it is very simple. I don’t usually peel the pears. This is the perfect dish for those leftover liqueurs that are filling your drinks cupboard. In a pinch, you can add some pear or cranberry juice.

Servings: 4


  • 4 Bosc pears, cored but not peeled
  • 2 tbsp butter
  • 1/4 cup granulated sugar
  • 1/2 cup whipping cream
  • 2 tbsp Poire Williams (optional)
  • 2 star anise, broken up


Preheat oven to 400 F. Slice each pear into 8 pieces. Butter an ovenproof casserole dish and lay in pear slices. Sprinkle with sugar, pour over cream and Poire Williams, tuck in star anise and dot with butter.

Bake for 15 to 20 minutes or until pears are tender and saucy.