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Baked Pears With Brandy Sauce


Baked Pears With Brandy Sauce
Courtesy Farmers Guest House
Farmers Guest House
334 Spring Street
Galena, IL 61036
Rates: $144-269

Beginning each breakfast with fruit is customary at Farmers Guest House in Galena, Illinois. However, it can be a challenge in February when the only fruits in season are pears, apples and lemons. This recipe was inspired by the winter season in the Northern Midwest. On a beautiful, snowy morning in the cold of the winter, a warm fruit dish is a perfect start to a wonderful breakfast at the B&B -- or at your own home. This is a delicious way to use tasty, fresh pears and the bit ‘o brandy is a fine wake-up call before embarking on the variety of winter sports offerings in the area. Served warm with ice cream, it makes for an excellent dessert option while snuggling up near your fireplace.


  • 3 Pears
  • 1 Cup orange juice with pulp
  • 1 Tbs cornstarch
  • ½ Tsp dried orange peel
  • 1 Tsp cinnamon
  • ½ Tsp ground cloves
  • 1 Tbs sugar
  • 4 Tbs brandy or rum, divided
  • ½ Cup raisins
  • ½ Cup water
  • Butter for pan


Place the raisins, ½ c water and 2 Tablespoons of the brandy in a small dish. Microwave for 45 seconds. Let stand while raisins hydrate. In a small bowl whisk orange juice, cornstarch, cinnamon, cloves, sugar and remaining brandy. Add raisin mixture. Peel, core and halve the pears. Place in a buttered, 9x13 baking dish flat side down. Add raisins and liquid to mixture in bowl. Pour over the pears. Bake for 30 minutes. Remove from oven and cool for 10 minutes. Remove pear halves to a cutting board. Slice pear halves in 1/8” slices and arrange each half in a single serving dish. Pour sauce and raisins equally over each pear dish. Serve with cinnamon ice cream or whipped cream if desired.

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