Boozy Baked Pears With Ginger and Brown Sugar

Pat Neely, co-owner of Neely's Bar-B-Que restaurant chain and costar of Down Home With the Neelys with his wife, Gina

• Ready In: 1 hr 20 mins
• Serves: 6

Ingredients

• 1⁄3 cup brandy (or apple cider)
• 1⁄2 cup raisins, golden and regular
• 1⁄4 cup crystallized ginger
• 1  tablespoon lemon juice
• 1⁄2 cup water
• 3⁄4 cup light brown sugar
• 1  teaspoon cinnamon
• 1⁄4 teaspoon ground nutmeg
• 2  tablespoons butter
• 6  bosc pears, peeled, cut in half and cored

Directions

1. Place first five ingredients in a small saucepot. Heat until warmed through, swirl the pan to coat the dried fruit, and set aside to soak.
2. Combine the brown sugar, cinnamon and nutmeg in a medium bowl. Using your fingers, crumble the butter into the mixture until it forms a slightly moist crumb topping.
3. Fill each pear with some of the mixture.
4. Place the pears in a 9-by-13-inch baking dish; pour the brandy mixture evenly over the pears. Cover with foil and bake for 30 minutes at 375°F
5. Uncover, gently flip the pears upside down—it's fine if some of the mixture falls out of the center. Bake for an additional 30 minutes. Transfer the pears to serving bowls; spoon the juices and fruit over.
6. For added flair, serve each pear with a scoop of vanilla frozen yogurt or sprinkle with lime zest!