Ingredients
4 ripe pears, preferably Bosc or Anjou
1/2 cup orange juice
1 Tablespoon sugar
Preparation
Dear Eve,
Here is the recipe for Baked Pears.
4 ripe pears, preferably Bosc or Anjou
1/2 cup orange juice
1 Tablespoon sugar
Preheat oven to 375 degrees. Peel, halve and core pears. Place in a large round baking dish or pie plate with the stem ends towards the center. Pour the orange juice over the pears. Cover with aluminum foil and bake for 30 minutes. Uncover and sprinkle with the sugar and bake for 20 to 30 more minutes, basting from time to time with the juice, until the pears are tender and juice is reduced to a glaze.
Poached Pears
Grandma Esther used to poach the pears. She would peel, core and halve them, put them into a saucepan with water just to cover and would add sugar. I would start with about ½ cup and add more if needed. Bring the water to a boil and then simmer until pears are tender. If you have stick cinnamon, add a piece to the pot for a nice flavor. Or add a piece of lemon peel.
From the Barbara Kafka Microwave Gourmet cookbook:
Light Poached Pears:
6 Bosc pears, peeled and cored
2 Tablespoons fresh lemon juice
6 pieces lemon zest, each 2 inches long.
6 pieces orange zest, each 2 inches long
6 whole cloves.
Rub pears with lemon juice to prevent discoloring. Place 1 piece each of the lemon and orange zest into each core cavity, and stick a clove in side of pear.
Set each pear in the center of an 8 inch piece of plastic wrap and twist ends together to seal tightly.
Place wrapped pears in a ring inside of a 10 inch round dish. Cook at 100% for 8 minutes.
Remove from the oven. Open hot pear packages carefully over a bowl to catch juices.
Serve warm or cold.
Enjoy.
Love and Kisses,
Aunt Addie
