AT THE MARKET yesterday I saw the most beautiful pears. They were sweet smelling and had that wonderful firm, but ever-so-slightly-tender texture that lets you know they're going to be juicy and sweet. One of my diners here at home has a severe allergy to raw tree fruits, but she can eat them cooked, so I decided to bake the pears.
This recipe couldn't be simpler, but it makes a side dish that adds something special to dinner. You could, also serve these for a brunch, and you could easily substitute apples for the pears.
1 pear for each person
1 Tbs brown sugar for each pear
Preaheat the oven to 375.
Wash the pears and core each one. I find that a vegetable peeler works well for coring pears and apples. You could use a small knife or one of those fancy coring gadgets. Place the pears in a glass cooking pan with a little space in between so they will cook evenly.
Stuff 1 Tablespoon of brown sugar into the center of each pear and place the pan in the oven. Bake them for about 20-25 minutes or until the pears are just soft. The juice from the pears and the brown sugar will make a rich caramely sauce in the bottom of the pan. Place each pear on a plate and spoon the sauce over their tops. Soak the pan and spoon immediately so that the sugar does not harden on and become extremely difficult to chisel off.
I served the pears with baked chicken and sauteed asparagus, but they would be just as good with a nice porkchop or steak. Enjoy!