Baked Pears

Don’t know where this one comes from. To feed six you’ll need:

  • six large pears (doesn’t matter if they’re a bit bland or a bit woody, this recipe works with all sorts)
  • two lemons
  • 50g sugar
  • 50 butter
  • vanilla pod

Peel the pears and slice them thinly. Modern breeds of pear don’t need coring, but pick out any gnarly bits. Arrange the pears in a shallow dish and squeeze the lemons over them. If you’re going to leave them for a while, give them a good toss, as the lemon juice will stop them going brown. (Ditto, if you’re using apples instead of pears.)

Meanwhile, melt the butter and sugar in a small saucepan, split the vanilla pod, and throw it in. Not worth trying to extract the seeds. Bring to a gentle simmer for a few minutes to dissolve the sugar, stirring constantly, and if the mixture darkens very slightly, all the better. Pour this over the pears.

At this point, you can leave the dish until required.

When ready, pop into a hot oven, around Gas 5, for about forty five minutes. Keep an eye on them, and occasionally rearrange, so all the pears are coated with juice, and none dry out. I use a pair of barbecue tongs to do this. They may get a little brown and sticky about the edges (good!) but you don’t want to burn them.

The sophisticated would probably serve this with mascarpone, I’d go for vanilla ice cream.


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