I’ve come to terms with the fact that it is MOST DEFINITELY still summer outside…but…in my kitchen it’s Autumn, and I’m loving it!!  These pears were amazing and I really enjoyed the way the rustic flavors came together…Not too sweet!   Also impressed with the way the pears maintained their shape and texture.  This was a total experiment, that just happened to turn out exceptionally well.  So, here it is.

What you will need: (for 2 pears)

• 2 Bosc Pears (firm, remember, you are baking them)
• 1 c Cinnamon toasted walnuts (I buy raw, unsalted, then roast on a cookie sheet 400 degrees, dust with cinnamon if desired)
• 3 tablespoons butter
• 1 handful of dried currants
• 4 tablespoons Real Maple syrup (I choose a grade B)

How it’s Done:

1. Preheat oven to 350 degrees
2. Cut the pears about 1/3 from the top (reference photo)
3. From the bottom, remove the majority of the core.  Try not to breakthrough the bottom of the pear completely, you are creating a well for the other ingredients.  Place on a parchment lined baking sheet, and set aside
4. In a small sauce pan melt the butter and add the maple syrup until mixed well.  Remove from the heat, and add the currants and walnuts.  Mix everything together.
5. Pour or scoop the mixture into the cored out pears, as full as possible.  The pear “top” may not stay put, so…I used a toothpick to secure it in place while it baked.
6. Carefully place the cookie sheet into oven and bake for 25 minutes
7. Once bake time is complete, let them sit for 5 minutes before serving as they will be exceptionally hot.

I devoured mine as is, but I imagine a creamy scoop of vanilla ice cream would put this dessert over the top!  Enjoy!