Baked Pears with Raspberry Sauce

Ingredients

2 tablespoons butter, cut into pieces
1/3 cup sugar
1/2 teaspoon ground ginger
1/8 teaspoon ground cloves
1/8 teaspoon ground nutmeg
4 firm, ripe Bartlett pears, (about 1 1/2 pounds), peeled, halved, and cored (stems left intact)
3 tablespoons heavy cream
1 cup frozen raspberries, thawed and drained

Direction

Preheat oven to 375 degrees.
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.
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, 1 minute. Stir in raspberries.
Spoon sauce over pears; serve.