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:
- Preheat oven to 350 degrees
- Cut the pears about 1/3 from the top (reference photo)
- 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
- 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.
- 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.
- Carefully place the cookie sheet into oven and bake for 25 minutes
- 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!
