Difficulty: Medium - experience needed
3/4 c brown sugar
2 tsp ground cinnamon
1 tsp ground nutmeg
1 tsp ground cloves
4 firm, ripe pears (Bosc, Anjou), halved and cored
1/4 c butter
1/3 c heavy cream
4 oz white baking chocolate, coarsely chopped
1/2 c sliced toasted almonds
1/2 c dried cranberries, coarsely chopped
Mix together sugar, cinnamon, nutmeg, and cloves in a small bowl.
Place pear halves, cut side up, in a 13X9X2 baking dish sprayed with no-stick cooking spray. Melt butter and drizzle over pears. Sprinkle with brown sugar mixture.
Bake in a preheated oven at 400 for 30 minutes or until pears are tender. Spoon brown sugar mixture over pears once or twice during cooking.
Remove from oven and cool slightly.
Bring cream just to a boil in a small saucepan over medium heat. Remove from heat. Stir in white chocolate. Continue stirring until melted and sauce is smooth.
Place one pear half on each of 8 dessert plates. Stir brown sugar mixture remnants in baking dish. Spoon over pears. Sprinkle with almonds and cranberries.
Drizzle pears generously with white chocolate sauce.