A flavorful filling in an elegant dessert.
Recipe information
Yield
Makes 8 Servings
Ingredients
5
2
1
7
6
3
1
2
Need to make a substitution?
Preparation
Step 1
Preheat oven to 375°F. Butter 13x9x2-inch glass baking dish. Using melon baller or small spoon, core each pear half, leaving 1 1/2-inch-diameter cavity. Arrange 8 pear halves, cut side up, in prepared baking dish. Puree remaining 2 halves in processor. Place 1/2 cup puree in medium bowl (reserve any remaining puree for another use). Mix cookie crumbs and yolk into puree in bowl. Mound filling in pear cavities.
Step 2
Combine 6 tablespoons sugar, lemon juice and butter in small saucepan. Bring to boil over medium heat, stirring until sugar dissolves and butter melts. Spoon syrup over pears.
Step 3
Bake pears until tender, basting occasionally with syrup in dish, about 1 hour. (Can be prepared 3 hours ahead; let stand at room temperature.)
Step 4
Whip cream with liqueur and remaining 1 tablespoon sugar in medium bowl until soft peaks form. Serve pears with whipped cream.