6 Firm Bosc or Bartlett pears
1/4 c Packed light brown sugar
2 tb Unsalted butter
1/2 c Water
1/4 c + 1 ts brandy
1/4 c Chilled heavy cream
Special equipment: a melon-ball cutter
Put oven rack in middle position and preheat oven to
450 F/230 C.
Peel and halve pears, leaving stems intact, then core with
melon-ball cutter and toss with brown sugar in a large
bowl.
Melt butter in a 3 quart shallow baking dish in oven,
about 1 minute, then add pears, turning to coat with
butter. 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.
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. Return
pears to dish.
Whisk cream in a bowl just until thick (before soft peaks
form), then whisk in remaining teaspoon brandy. Serve
pears with brandy sauce and drizzle with brandied cream.
Cooks' notes: Brandied baked pears can be baked 1 hour
ahead and kept, loosely covered, at room temperature.
Reheat, covered, in a 350 F/175 C oven until warm, 10 to
15 minutes. Brandied cream can be made 1 hour ahead and
chilled, covered. Stir before serving.
