Every season presents great opportunity to creatively incorporate the freshest of ingredients. Although the Arkansas pears are no longer available, terrifc pears are readily found at the grocer. The pears are paired with my absolute favorite fall/winter fruit: pomegranates. We experimented with this pear appetizer, tried it out on our guests to rave reviews and requests to repeat the dish. You’ll need one pear for two persons. At Lookout Point we prepare breakfast for up to 30 persons, but I’ve attempted to adjust the recipe for a smaller group. Of course, be creative and adapt the recipe to your own desire!
This recipe is super easy and beautiful.
2 pears (anjou, bosc, or red)
1/2 cup dark brown sugar
1/4 cup chopped pecans
1. Preheat oven to 350 degrees.
2. Halve and core pears. Do not peel. Hint: use a melon baller to core the pear, creating a smooth and round center hole perfect for filling. Place pear halves in 8×8 glass baking dish, cut side up.
3. Stir together brown sugar and pecans. Generously top the pears with the sugar mixture.
4. Bake until pears are done, approximately 30-40 minutes. How do you know when the pear is done? Grasp the outside of the pear and squeeze gently. The pear is ready if it “gives” when squeezed.
5. To serve, place pear halve in a pretty dish, top with a dollop of whipped cream, and sprinkle with pomegranate seeds.
Lookout Point Lakeside Inn
Bed and Breakfast Foodie