After making pears for Baby H (cubing and cooking with cinnamon), I had two pears left over. I’m not a fan of eating a pear, especially if it has gone the slightest bit soft, and these had some brown spots. So, I decided that if I baked them, the spots wouldn’t matter. I was right.
A quick search for baked pears led me to this simple (and snarky) recipe from Blue Kitchen. I followed it but for cutting it in half. This was a perfect “afters” for the Butternut Squash and Kale lasagna. Some of us topped it with a bit of whipped cream.
4 firm, ripe pears (I used Bartlett because that is what I had, but I think the red pears would be beautiful for this dish. I also only had two pears!)
1/4 cup Sugar in the Raw
1/4 cup dark brown sugar
3/4 teaspoon cinnamon
1/4 cup dried currants
1/4 cup chopped walnuts
1/3 cup water [or more]
If you would like a bit of richness, slip a sliver of butter into each pear
Heat the oven to 350 degrees.
Core pears. My husband bought an apple corer, and I never appreciated until this task. It was easy to remove the stem that runs the length of the pear. Ah, convenience. Place into a glass dish, and if they won’t stand up, cut the bottom flat.
Mix dry ingredients and use a funnel or piece of paper to fill the pears. Mix the water into the remainder of the dry ingredients, and pour this into the dish. Bake for 30 minutes, and try to spoon the syrupy nuts and currants into and over the pears at least twice. Drizzle the syrup on a pretty dish, place the pear on the dish, and pour a bit more syrup over the top. Enjoy!