Pears have never been given their due in our culture. Pears are probably one of the most tasty and healthy fruits we can eat. They are incredibly versatile, not too sweet and theirs flavor never overpowers whatever you are serving them mixed into or alongside of…so why does it seem like pears have been greatly overlooked in our kitchens?
(Did you know a single pear gives us the complete amount of fiber we need for an entire day?)
Today I had the chance to make a recipe that was passed on to me by a friend. It was originally posted in Smitten Kitchen’s blog with photographs that made my mouth water. If you have a moment to browse this blog, it is likely you will find at least a few recipes that you will need to try in the near future. Wow.
There is really very little to do to make this dish. And, if you serve it to dinner guests, it is likely you will be thought to have the culinary skills of a great chef, instead of just someone who tweaks a simple recipe to suit her needs at the time.
I started with 5 bartlett pears. Any kind of pear would probably do very well. Smitten used Bosc and said they came out splendidly. Maybe next time I’ll try a foreign variety that is in season.
Preheat the oven to 375 degrees.
Peel and core the pears. Leaving the stems attached looks pretty, so I left them on if I had the chance.
Place the pears seed-side up in a shallow baking pan. I used glass, but ceramic coated or metal cookware would do just fine. Squeeze the juice of half a lemon over them.
Smitten calls for a whole vanilla bean (split open, scrape seeds into 1/2 cup sugar), which I didn’t have, so, I opted to split the sugar into two equal portions and add vanilla extract in between sprinkles. Sprinkle 1/8 cup sugar over the pears, sprinkle pure vanilla extract in tiny drops over them, followed by the other 1/8 cup of sugar.

Using a cold stick of butter, cut two slices about 1/4 inch thick, divided into 5 thin slivers. Place a sliver into each pear’s belly.
I added a few sprinkles of brown sugar and added the lemon to the pan before cooking.
Add a couple of teaspoons of water to the base of the pan before placing in the oven.
Baste the pears with the caramel sauce once or twice while they bake for half an hour.

Then, turn the pears over, baste them again and slide them back into the over for an additional 25 minutes.

Finally, take them from the over and allow them to sit for about 5 minutes. The sauce, which has begun to caramelize, will thicken even more once it begins to cool.

Serve your pears with french vanilla ice cream. Drizzle a bit of the sauce over both the ice cream and the pear. The pear is so tender and will literally melt in your mouth.
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