Here’s a quick and easy dessert idea. I have been consciously trying to prepare in season dishes and right now here in New England, pears are in season. My beloved brussel sprouts (mon petite chou) are due to be in season soon. Swoon! It has been my experience that people either love brussel spouts or they absolutely detest them. Well, all I can say is, more for me! Ha!
Your cast of characters (a.k.a. ingredients)
I do love fall, apples, apple crisp and all the other wonderful apple recipes. As I write this sipping apple cider, I must ask, what about the pears? If you happen to go apple picking, check out the pears. It is just a suggestion, but if you do, and bring home at least four delectable pears, please consider this recipe.
You will need four pears, peeled, halved lengthwise and cored.
Place pears core side down in a baking dish. Preheat oven to 350 degrees F.
In a small bowl, whisk 1/2 cup of apricot preserves with 1/4 cup of orange juice and 1/4 cup of apple cider (could use just orange juice). Pour mixture over pears in pan.
Place pears in the preheated oven for 25-35 minutes until soft.
Pears out of the oven. Let cool for 20 minutes.
Once cool, place each pear on a serving plate or dish and add one scoop of vanilla ice cream (I used a non-dairy ice cream), some of the apricot glaze from the baking pan and a pinch of cinnamon. Prop the pear upright with a cinnamon stick as a garnish. It is quite a sweet dessert. Enjoy!
Food photography and its challenges.
Oops! When serving, prop up the pear with a cinnamon stick or else the great slide will take place.
- 1/2 cup apricot preserves
- 1/4 cup orange juice (freshly squeezed if you can 1/4 cup was equal to one orange for me)
- 1/4 cup apple cider
- 4 pears - peeled halved lengthwise and cored
- 1/2 teaspoon ground cinnamon
- 8 cinnamon sticks for garnish (optional but will hold the pears up on dish)
- Vanilla Ice Cream
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Preheat oven to 350 degrees F. Mix the apricot preserves, orange juice, and apple cider in a bowl.
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Place pears core side down in a baking dish. Spread the apricot preserve mixture all over the pears.
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Bake until softened 25-35 minutes. Let cool for 20 minutes.
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Place one scoop of ice cream in each pear half and drizzle with the sauce from the baking dish. Sprinkle with a pinch of cinnamon. Garnish with a cinnamon stick.
By the way, I used this method to squeeze the juice from the orange.
This recipe is from Rachael Ray magazine, December/January 2009
I must know, are you yay brussel sprouts or nay? (I am the only one in my house that is yay!)
Have a great weekend!
Christine
I'm Christine and this is where I share my favorite recipes using the freshest ingredients possible. 
Every once in a while I try to convince myself I will stick to seasonal, and fail miserably. And it’s justified, since recipes like this one can be made year round! Beautiful dessert Christine!
Paula @ Vintage Kitchen Notes recently posted…White Chocolate Blueberry Dutch Pancake – #SRC
Hi Paula,
I understand completely, it’s a challenge. You featured a beautiful pear tart recently and I would love to try it soon!
Look at these sweet & sticky apricot glazed pears! How funny that it is from Rachael Ray magazine – I haven’t touched the magazine for years! I’m a mid – yay and nay on the brussel sprouts – they are pretty tasty when fried, but sometimes they make me bloated ;( And have a great weekend!
Hi Rika,
I have never tried fried brussel sprouts, but they sound good!
Mmmm – I LOVE pears! And they are SO delicious right now! This looks like a fantastic recipe! And so easy to toss together!! 🙂
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