(Photo without raisins)
- 2 pears, ripe, but not too soft; peeled and cored
o Cut in half if an Anjou varietal and/or on the small side
o Cut in quarters if Asian, or on the larger side
- 3/4 cup water
- 1 C Apple Juice, I prefer freshly juiced
- 1/8 C packed brown sugar
- Pinch of nutmeg
- Pinch of powdered cloves
- ¼ tsp Cornstarch
- ¼ C of your favorite caramel sauce, warmed
- ¼ C of Raisins
Heat oven to 375 degrees. Place peeled and cut pears into a small ceramic baking dish with a lid, toss in the raisins and set aside.
On the stove in a saucepan, mix the water, apple juice, brown sugar, nutmeg and cloves. Heat to medium high until brown sugar is completely melted. Pour the mixture over the pears and raisins. It should just cover the pears. Cover and bake the pears for 30-45 minutes, depending on size. They should be easily penetrated by a fork when done.
Remove from oven and place pears and raisins on serving plates. It is OK to let them stand and cool a bit. Take remaining sauce from oven and whisk in a touch of cornstarch to slightly thicken sauce – not too thick, it should be able to drizzle from a spoon.
Drizzle the plated pears and raisins with the juice, generously to use it up. Then drizzle the caramel sauce (a bit less) for color and taste.
- o Serve in a bowl with a scoop of your favorite ice cream. Drizzle after the ice cream is plated
- o Add a dash of cinnamon if you like
This versatile and sumptuous dish is wonderful year round… depending on your pear supply. It is easy to prepare and so simply elegant; it will impress your guests!
PS: always try new recipes or culinary techniques once before creating an important dinner!!