Prep 5 mins
Cook 20 mins
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.
- 1 bartlett pear, half (from a tin)
- 1 tablespoon mincemeat (from a jar)
- 1⁄2 teaspoon brandy (optional)
- whipped cream, as desired
- 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).
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!!!
Why use tinned produce when ripe pears of all varieties are available in season Also serious cooks should make their own mincemeat. I am using my daughter's own fat free product. I am in Scotland but found wonderful fresh fruit available on last visit to US.