Prep 10 mins
Cook 20 mins
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.
- 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
- 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.
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!