Spiced Baked Pears

"This is a perennial favorite for Thanksgiving! It's adapted from a recipe for Spiced Baked Apples by Lorraine Chausse on allrecipes. The pears make a really lovely presentation for dinner parties and can cook while you eat dinner. The recipe states 6 servings, but you can also halve them and just ladle the sauce over the half. These are yummy served by themselves or with some vanilla ice cream."
 
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Ready In:
45mins
Ingredients:
9
Yields:
6 whole baked pears
Serves:
6
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ingredients

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directions

  • Core the pears and set inside a baking dish. An old fashioned peeler with the pointy tip works well for this.
  • Combine the craisins, walnuts and orange peel. Set aside.
  • In a saucepan, combine the rest of the ingredients over medium-low heat for 2-5 minutes or until combined and bubbly.
  • Take a pinch of your craisin mix and stuff into bottom of each pear. Stir in the rest of the craisin mix into your bubbly sauce.
  • Ladle the hot sauce into each pear.
  • Bake, uncovered, in a 350 degree oven till the pears are soft. (Usually 30-40 minutes) Check on the pears halfway through. If they look like they are going to burn, cover with foil till the last 5 minutes.
  • Let stand at least 5 minutes. Put each pear on a plate then ladle some of the escaped sauce over the pear and drizzle around the plate for presentation.
  • Tip: If you don't have any orange peel handy, substitute orange juice for the water.
  • Tip: The sauce will escape through the bottom. Don't sweat it. Just ladle it back in after baking. The nut/craisin mix in the bottom helps with this.
  • Tip: I know the baking time is a little ambiguous, be we move around a lot and I've made this in several different ovens. It's hard to "kill" these. Just test the pears with a fork. When the tops get that pretty caramel color and they're soft, they're ready.
  • Tip: This works with any pear, just adjust the baking time depending on the firmness of the pear. Firmer=longer. I like Bartlett pears because they're fat and stand up on their own better.

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Reviews

  1. Loved these! I used pears from our tree that we had sliced and frozen. Because I had put them in the fridge to thaw out yesterday, there was a good bit of liquid accumulated with them. I used that liquid instead of adding any water. I used Splenda brown sugar. And I realized afterwards that I forgot to add any butter, and we didn't miss it at all! Because the pears were already sliced, I just combined all the other ingredients, heated them up on the stove, then covered the pears with it to bake.
     
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RECIPE SUBMITTED BY

I'm always trying to find recipes that are fast and easy since I usually run out of steam by the end of the day. I'm really into giving my standard "comfort foods" a healthier twist so I don't have to feel guilty.
 
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