So to end this year with a bang, we're going to celebrate with some champagne and baked pears with creamy raspberry sauce for our New Year's Eve Happy Hour at Henrietta's House!
I love champagne and I also love Moscato D'Asti, which is a wine with a little bubbly behind it. So pick your poison and let's celebrate! Only crystal champagne flutes will do for New Year's Eve.
(Yes, that's me reflected in the vase!!)
Now for something else that's sweet. I like fruit but it's even better with some sugar, spices and cream. This recipe comes straight from Martha Stewart.
Baked Pears with Raspberry Sauce
Prep: 20 minutes, Total: 55 minutes
Serves 4
Ingredients
2 tablespoons butter, cut into pieces
1/3 cup sugar
1/2 teaspoon ground ginger
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cloves
4 firm, ripe Bartlett pears, peeled, halved, and cored (stems left intact)
3 tablespoons heavy cream
1 cup frozen raspberries, thawed and drained
Directions
Preheat oven to 375 degrees F. In an ovenproof skillet, combine butter, sugar, ginger, cloves and nutmeg. Add pears, cut side down; cover with foil. Bake, turning pears over halfway through, until tender when pierced with the tip of a paring knife, about 25 minutes. (I left mine in for 10 minutes longer. It took awhile for my pears to become soft.)
Lift pear halves with a slotted spoon, allowing any juices to drip back into skillet, and divide among four serving plates. Bring liquid in skillet to a boil over medium heat. Add cream; cook until slightly thickened, one minute. Stir in raspberries. Spoon sauce over pears; serve.
Yum!! This recipe is easy and elegant. Perfect for ringing in the new year.
Happy new year to everyone!!
Add your Happy Hour link below.
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