Wednesday, January 20, 2010

Baked Pears

(photos to come)

Since we went over for a Boxing Day luncheon at our dear friends' house across the street, my family have fallen in love with the baked pears that were left over from her Christmas dinner. She used to use these delectable slices of pears as a part of a trifle but found that her guests were picking them out and leaving the rest of the layers in shambles after digging around for the prized pears, so she just makes pears now and nothing else. So far, everyone that has tried this, has LOVED it.

Served warm or chilled with a dollop (or two or three) of fresh whipped cream, makes for a wonderful treat anytime.

Baked Pears

Preheat oven to 275F.

10 semi ripe Bartlett or Bosc pears, peeled, seeded and quartered
1/3 cup sugar
juice of half lemon

Put all three ingredients into a large bowl, toss to coat. Place pears in a single layer in a 9x13 baking dish and cover with foil. Bake for approximately 1-1/2 hours. Remove from oven and toss.

Fresh Whipped Cream

1/2 litre fresh whipping cream (35%)
2 tbsp confectioner's sugar
1/2 tsp vanilla

Place in a mixer bowl and beat on high speed until stiff or desired consistency.

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