Prep 15 mins
Cook 30 mins
This is a perennial favorite for Thanksgiving! It's adapted from a recipe for Spiced Baked Apples by Lorraine Chausse on allrecipes. The pears make a really lovely presentation for dinner parties and can cook while you eat dinner. The recipe states 6 servings, but you can also halve them and just ladle the sauce over the half. These are yummy served by themselves or with some vanilla ice cream.
- 9 tablespoons craisins
- 6 tablespoons walnuts, chopped
- 3⁄4 teaspoon orange peel, grated
- 3⁄4 cup brown sugar, packed
- 3⁄4 cup water
- 3 tablespoons butter
- 3⁄4 teaspoon ground cinnamon
- 3⁄4 teaspoon ground nutmeg
- 6 bartlett pears
- Core the pears and set inside a baking dish. An old fashioned peeler with the pointy tip works well for this.
- Combine the craisins, walnuts and orange peel. Set aside.
- In a saucepan, combine the rest of the ingredients over medium-low heat for 2-5 minutes or until combined and bubbly.
- Take a pinch of your craisin mix and stuff into bottom of each pear. Stir in the rest of the craisin mix into your bubbly sauce.
- Ladle the hot sauce into each pear.
- Bake, uncovered, in a 350 degree oven till the pears are soft. (Usually 30-40 minutes) Check on the pears halfway through. If they look like they are going to burn, cover with foil till the last 5 minutes.
- Let stand at least 5 minutes. Put each pear on a plate then ladle some of the escaped sauce over the pear and drizzle around the plate for presentation.
- Tip: If you don't have any orange peel handy, substitute orange juice for the water.
- Tip: The sauce will escape through the bottom. Don't sweat it. Just ladle it back in after baking. The nut/craisin mix in the bottom helps with this.
- Tip: I know the baking time is a little ambiguous, be we move around a lot and I've made this in several different ovens. It's hard to "kill" these. Just test the pears with a fork. When the tops get that pretty caramel color and they're soft, they're ready.
- Tip: This works with any pear, just adjust the baking time depending on the firmness of the pear. Firmer=longer. I like Bartlett pears because they're fat and stand up on their own better.
Loved these! I used pears from our tree that we had sliced and frozen. Because I had put them in the fridge to thaw out yesterday, there was a good bit of liquid accumulated with them. I used that liquid instead of adding any water. I used Splenda brown sugar. And I realized afterwards that I forgot to add any butter, and we didn't miss it at all! Because the pears were already sliced, I just combined all the other ingredients, heated them up on the stove, then covered the pears with it to bake.