Baked Pears from Ten Vineyard Lunches by Richard Olney
Halve the pears, remove the cores, peel and slice lengthwise.
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Cooking tools:
- Baking dish
- Oven
- Chef's knife
- Cutting board
- Peeler
- Measuring spoon
- Spoon
Ingredients
- unsalted butter
- 2–3 tbsp sugar, or to taste
- about ⅓ cup heavy cream
- 4 firm eating pears
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