Autumn in Haywood County is an amazing time to enjoy some of the freshest apples, pears, squashes, and potatoes available during the year. Enjoy a new twist on baked pears with this simple yet elegant recipe.
Roasted Harvest Pears
We receive more compliments on this recipe than almost any other dish we serve here at The Yellow House. We serve it as a fruit course at breakfast, but it is perfect as an elegant dessert to accompany dinner. The cinnamon sugar mixture caramelizes into a beautiful glaze, which pairs perfectly with the subtle flavor of the pear. While we typically prefer Bosc pears, Bartlett or Anjou also work very well.
Serves 4 people
- 2 Tablespoons granulated sugar
- 1 1/2 teaspoons ground cinnamon
- Two large fresh pears
- Canned whole cranberry sauce
- Whipped cream and ground nutmeg (optional)
Preheat the over to 350 and place a piece of parchment on a rimmed baking sheet. Mix the cinnamon and sugar together in a small bowl until combined, and then sprinkle the cinnamon sugar onto the parchment. (if you prefer a less sweet pear, you can go light on the sprinkled cinnamon sugar.)
Take each pear and slice it down the middle lengthwise, leaving the stem intact.
Using a teaspoon, scoop out the seeds. Note that this is only a tiny portion of the middle of the pear, so don’t get too aggressive with the spoon (I speak from experience, trust me on this one).
Place each pear flat side down on the cinnamon sugar mixture and gently rub the pear into the mixture to coat the flat of the pear.
Bake for 45 minutes or until the thickest part of the pear yields slightly when touched. Remove from the oven and place skin-side down on plates. Add a tablespoon of cranberry sauce to the seed cavity. Garnish with a dollop of whipping cream and sprinkle with nutmeg. Enjoy!
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