large bartlett pears, crisp, peeled halved, cored & cut into 1/4-inch slices
Serving Size: 1 (199) g
Servings Per Recipe:
AMT. PER SERVING% DAILY VALUE
Calories from Fat 84 g32 %
Total Fat 9.4 g14 %
Saturated Fat 5.9 g29 %
Cholesterol 24.4 mg
Sodium 172.2 mg
Dietary Fiber 4.4 g17 %
Sugars 26.7 g106 %
Protein 1.3 g
Preheat oven to 400 degrees F & butter a 13"x9" glass baking dish.
In a small saucepan over medium-low heat, stir butter, cane syrup, pear nectar, vanilla, Bourbon & OJ until butter melts.
Increase heat & boil until mixture is slightly reduced, about 5 minutes, then remove from heat & whisk in the cinnamon, nutmeg & salt.
Arrange1/3 of the potato slices in the prepared baking dish, then top with half of the pear slices, & then with another 1/3 of the potato slices. Finally, arrange the remaining slices of potato & pear on top & on their edge, alternating potato & pear, & overlapping slightly.
Sprinkle lightly with salt, then pour the cane syrup mixture over everything.
Cover the dish tightly with aluminum foil & bake until sweet potatoes are nearly tender, about 1 hour.
Uncover & bake until completely tender, basting occasionally with the syrup, for about 20-30 minutes longer, checking with a toothpick or knife point to make sure the potatoes are completely tender.
Spoon the syrup over the sweet potatoes & pears one last time & serve hot.