Recipe by JanuaryBride
Served with a scoop of ice cream, this is a light yet satisfying dessert. Recipe from Radio City Rockette Lori Barber in Rachael Ray's 12/08 magazine. Cooking note: use a melon baller to core the pears.
Top Review by Tisme
This was something a little different to serve to the family, and they loved it. Easy to make ans I followed the recipe exactly and the Pears were wondeful. My problem was (and this was my fault....not the recipes) but I think I should have left the pears a little to ripen for a day or two, before using, I thought the baking would soften them a little and it did quite a bit, but they were still a fraction hard. So next time I know to use them a little more ripened. But it didnt matter, everyone still enjoyed these pears which I served with ice-cream. Thanks J.B. an easy desert to prepare and will be making again.
- 1⁄2 cup apricot preserves
- 1⁄2 cup orange juice
- 4 pears, peeled, halved lenthwise and cored
- 1 quart ice cream
- 1⁄2 teaspoon ground cinnamon
- 8 cinnamon sticks (garnish)
Directions See How It's Made
- Preheat oven to 350 degrees. In a small bowl, combine the apricot preserves and orange juice.
- Place the pears, cut side down, in an oven proof dish. Top with the apricot mixture and bake until soft (25 min or so).
- Let cool for 20 minutes.
- Place 1 scoop of ice cream in each pear half; drizzle with the sauce from the baking dish.
- Sprinkle with a pinch of cinnamon and carnish the plate with a cinnamon stick.