Ken's Baked Pears - Super fast and tasty
Get a few of your favorite pears. I use BOSC because they're crisp and not too sweet.
Cut them in helf lengthwise and place in a casserolde dish cut side up.
Splash all over with lots of white wine. Squeeze on a fresh lemon. Then drizzle honey on the pears.
Bake at 350F until soft. If you want extra browning then after baking add a bit more honey and switch to broil for a few minutes. Be careful not to burn.
Here's a list of pear varieties with their key charactersistics Pears
Try experimenting with the poaching liquid. You could use red wine, or cranberry juice, or whatever fruit juice you like. When I use white wine I sometimes add a tablespoon oc cognac.
Content written and posted by Ken Abbott email@example.com
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