Any pear can be baked, including ones that may seem too hard to eat or cook with. In this recipe, an under-ripe pear is perfect as it softens in the heat of the oven plus a sweet cooking liquid.
You can bake almost any pear but Bosc and Bartletts are particularly good and their size make a half-pear a perfect single serving.
Baked pears are a perfect companion to French toast at breakfast, or when served with a drizzle of creamy sauce anglais or a piece of blue cheese, can be the ending to a special dinner.
Makes 4 servings.
2 firm pears
1/4 cup apple juice
3/4 cup water
1 tablespoon freshly squeezed lemon juice
1 cinnamon stick
2 tablespoons brown sugar
- Preheat oven to 350° F.
- Peel the pears, slice in half the long way and remove the cores and stems using a melon baller and paring knife.
- Place in an 8-inch square or similarly sized ovenproof baking dish. Don't use a larger baking dish because the cooking liquid will be too dispersed and may completely cook off.
- In a small bowl combine the apple juice, water, lemon juice and sugar. Stir to combine and pour over the pears.
- Add the cinnamon stick to the pan.
- Cover the pan with aluminum foil and bake for 40 to 45 minutes until the pears are tender. You can check for doneness with the tip of a knife.
- Remove the pears from the pan and let cool. They can be served warm or can be chilled and served later. If storing in the refrigerator, store covered with their cooking liquid.
Optional: The cooking liquid that remains in the pan can be transferred to a small saucepan and boiled until it reduces by about one-half, making it a flavorful and sweet syrup to pour over the cooked pears.
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