Recipe by COOKGIRl
From Vegetarian Times, this simple and elegant dessert is a snap to throw together. Begin with the best ingredients and you'll end with a delicious dessert. Sometimes pumpkin pie is too heavy for the Thanksgiving meal and this recipe fits the bill perfectly. Experiment with another flavor of jam if you choose.
Top Review by Caroline Cooks
This is a 10 star dessert, CG. Amazing blend of flavors work their magic on the pears. Definitely guest-worthy!!! Just a note to others: if your pears are very ripe, as mine were, don't bake as long) Made for CookGirl as being the first to post a photo in Photo Swap-Cooking Photos Forum. BUT I got the best reward--this wonderful recipe!
- 3 firm bosc pears or 3 bartlett pears
- 118.29 ml fresh orange juice
- 59.14 ml raspberry jam (homemade or the best quality store bought) or 59.14 ml raspberry jelly (homemade or the best quality store bought)
- 29.58 ml mirin (can substitute white wine or fruit liquer-optional)
- 0.25 ml cinnamon or 0.25 ml nutmeg or 0.25 ml cardamom
- 1 inch piece vanilla pod, slit down the side (my addition)
- 0.25 ml salt
- of fresh mint
Directions See How It's Made
- Preheat the oven to 350 degrees.
- Cut the pears in half lengthwise, remove seeds, peel and core. Place the pears cut side down in an oven-proof baking dish.
- Combine the juice, jam, mirin (or substitute), cinnamom, nutmeg or cardamom, vanilla pod piece and salt.
- Pour this mixture over the pears; cover baking dish with aluminum foil.
- Bake pears until soft, about 25 minutes.
- Remover the vanilla pod and arrange the pears cut side up on a serving platter. Spoon remaining sauce from the baking dish over the pears. Garnish with mint leaves or verbena leaves if desired.