Brandied Baked Pears

• 6 firm Bosc or Bartlett pears
• 1/4 cup packed light brown sugar
• 2 tablespoons unsalted butter
• 1/2 cup water
• 1/4 cup plus 1 teaspoon brandy
• 1/4 cup chilled heavy cream
• Special equipment: a melon-ball cutter

1. Put oven rack in middle position and preheat oven to 450F.
2. Peel and halve pears, leaving stems intact, then core with melon-ball cutter and toss with brown sugar in a large bowl.
3. Melt butter in a 3-quart shallow baking dish in oven, about 1 minute, then add pears, turning to coat with butter.
4. Add water to dish and bake pears, turning over occasionally, until tender and edges are caramelized, 30 to 50 minutes, depending on ripeness of pears.
5. Transfer pears with a slotted spoon to a plate, then add 1/4 cup brandy to baking dish and stir with a heatproof rubber spatula to dissolve any caramelized juices.
6. Return pears to dish.
7. Whisk cream in a bowl just until thick (before soft peaks form), then whisk in remaining teaspoon brandy.
8. Serve pears with brandy sauce and drizzle with brandied cream.

bartlett, brown sugar, unsalted butter, water, brandy, cutter

Taken from www.epicurious.com/recipes/food/views/brandied-baked-pears-108909 (may not work)