Cooking with Paula Deen Special Issues – September 2019

PAULA DEEN’S FALL BAKING 48

½ cup reduced-fat sour cream
2 tablespoons fi rmly packed light
brown sugar, divided
1 tablespoon canola oil
4 medium Bosc pears, peeled, halved
lengthwise, and cored
2 tablespoons brandy
1 tablespoon unsalted butter, melted
1⁄8 teaspoon salt
4 crisp amaretti cookies, crumbled
½ teaspoon orange zest

1. Preheat oven to 375°. Spray a 13x9-inch
   baking dish with cooking spray.


2. In a small bowl, whisk together sour
   cream and 1 tablespoon brown sugar

until sugar is dissolved. Cover and

refrigerate until ready to serve.

3. In a medium skillet, heat oil over
   medium-high heat. Add half of pears, cut
   side down; cook until lightly browned,
   1 to 2 minutes. Place pears, cut side up,
   in prepared dish. Repeat with remaining
   pears. Drizzle with brandy and melted
   butter, and sprinkle with salt. Sprinkle
   with remaining 1 tablespoon brown
   sugar.


4. Bake until pears are tender, about
   20 minutes. Sprinkle with crushed
   cookies and zest. Serve immediately with
   brown sugar cream.

Brandied Pears with

Brown Sugar Cream

Makes 4 servings

Apple cider can be used in

place of brandy if you prefer.

Kitchen Tip