Recipe by Lennie
While going through some old cookbooks, this hand-scribbled note fell out. Boy, does this bring back memories! I made this as a Christmas dessert way back when, shortly after I got married. I bet it's still a yummy dessert! The beauty of this dessert is you can make it for just you, for a few, or for a lot.
Top Review by desmag
I have made this before as a side dish with baked ham! It's so good and different. I didn't use the whip cream but I sure will next time!!! Thanks Lennie for the memories here in the South!!!
- 1 bartlett pear, half (from a tin)
- 1 tablespoon mincemeat (from a jar)
- 1⁄2 teaspoon brandy (optional)
- whipped cream, as desired
Directions See How It's Made
- Preheat oven to 350 degrees F.
- In a glass baking dish, place one bartlett pear half, well drained from a tin, for each serving-- place with the cavity up.
- For each pear half, place one tbsp mincemeat (use a good quality product) in a small mixing bowl and add 1/2 tsp brandy for each tbsp of mincemeat; you don't have to use the brandy, though, if you don't want to, or you can substitute another spirit for the brandy (try Grand Marnier, or port).
- Stir brandy and mincemeat together, then place one tbsp into the cavity in each pear half.
- Bake pears for 20 minutes; serve warm, with lots of freshly whipped cream (if your waistline can take it).