Baked Pears in Maple Syrup and Apple Brandy

"This recipe is from the December 2000 issue of Gourmet magazine. Baking in apple brandy brings out the best in a Bosc."
 
Download
photo by a food.com user photo by a food.com user
Ready In:
45mins
Ingredients:
7
Serves:
6
Advertisement

ingredients

Advertisement

directions

  • Preheat oven to 350 degrees F.
  • Put maple syrup in a shallow bowl.
  • Cut a thin slice from the bottom of each pear so that the pears will stand upright. Dip and roll each pear in maple syrup to coat completely, reserving remaining syrup. Transfer pears as coated to a 9 inch square baking pan, standing them upright.
  • Sprinkle pears with 2 tbsps. of the white sugar, holding by stems and tilting to coat sides. Stir lemon juice, 2 tablespoons of the Calvados and butter into the reserved syrup and pour around pears in pan.
  • Bake pears, uncovered, in the middle of the oven until the undersides are tender when pierced with a knife, about 30 minutes.
  • Beat cream with the remaining tbsps. of sugar and Calvados with an electric mixer until it holds soft peaks.
  • Divide pears and syrup among 6 plates and serve warm, with the whipped cream on the side.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

Have any thoughts about this recipe? Share it with the community!
Advertisement

RECIPE SUBMITTED BY

I am a classically trained chef and a grad of NECI in Vermont. I ran my own catering company for years and then decided to switch gears and go to law school. I now practice law and cook just for fun. I enjoy cooking for friends and DH and I entertain regularly. I also cook for my three golden retrievers and have found several wonderful biscuit recipes here at Zaar. I collect cookbooks and food literature. My all time favourite food writer is MFK Fisher. If you have not read it, I commend her short story "Borderland " to you. It is one of the most evocative pieces of food writing ever. My current favourite cookbook is "Urban Italian - Simple Recipes and True Stories from a Life in Food" by Andrew Carmelini. For years I managed to hang on to all of my back issues of Gourmet some of which date back to the 1980's. Sadly, I recently lost that particular battle and to promote marital harmony, I am recycling my old mags but am posting my favorite Gourmet recipes along with some interesting ones worthy of a test drive.
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes