Delectible Baked Pears

Marcia McCance

By
@mmccance

This is a plain and simple but very tasty recipe. You may also enjoy it with a little cinnamon or cloves, or any spice you like, sprinkled in the syrup -- but not too much. It is meant to be a delicate experience of the pears.

The stem makes them look elegant in the dish with the cream... and also makes them easier to handle during preparation.

This was one of my mom's personal favorites.


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Method:

Bake

Ingredients

1
not overly ripe pear per person
bowl of ice water with a little lemon juice

TO MAKE SYRUP:

1 c
sugar
3/4 c
water
juice of 1/2 of a lemon

SERVE:

1 pt
heavy cream, cold

Directions Step-By-Step

1
Peel not overly ripe pears without removing the stem and drop in ice water to which a little lemon juice has been added and set aside
2
In a sauce pan, add 1C sugar, 3/4C water, and the juice of 1/2 of a lemon and cook for 5 minutes to make syrup

This should be enough syrup for about 5 or 6 pears.
3
Stand pears in a baking dish that fits the number of pears you are making, stem side up, and cover with the syrup and cook at 350 until tender but not mushy.

(time will vary depending on number of pears being prepared)
4
Chill in refrigerator for at least 1 hour or more.
5
To serve stand individual pear in small pretty dish, stem side up, with a little of the syrup. Pour a little cold heavy cream over top, just before serving.

About this Recipe

Main Ingredient: Fruit
Regional Style: American
Other Tags: Quick & Easy, Heirloom
Hashtags: #baked, #pears