Cinnamon Baked Pears

Pears are one of the more underrated fruits. Incredibly versatile in cooking, they add a lot to many great puddings, like crumbles, cakes, or are delicious just roasted by themselves. But I think they really stand out in savoury dishes, for example baked with goats’ cheese, roasted with duck, or in nutty leafy salads. Don’t forget the large variety of pears available too. Although it’s easy be put off pears by the supermarket staple Conference pear- easy to grow, keeps a long time, but hard and flavourless, and not very good for cooking. Better varieties, like Comice or Blush pears, are softer and more flavourful. They don’t keep as long, but will prove superior in cooking. For this recipe, I got hold of some Dutch Comice pears from The Covered Market in Oxford. For some fruit, in cooking, the quality is not that important, but I always recommend splashing out for good pears.

Cinnamon baked pears were essentially the first thing I learned to cook (successfully). They’re the perfect pudding for a cold winter’s evening, coming hot and spicy from the oven. They’re not difficult to make at all, requiring little more than peeling some pears, melting some butter, and putting something in the oven. So if you aren’t the most confident cook, give these a go, I think they are great for the effort that is put in. If you are a confident cook, it’s still a great recipe, and, as you don’t eat much of the ‘goo’ the pears are baked with, very healthy too.

Cinnamon Baked Pears

Serves 2. I usually don’t bother with the fancy presentation of the pears, you can just peel them, chop in them in half, and core them.

Ingredients:
4 pears (ideally Comice or Blush)
100g butter
100g brown sugar
2tsp cinnamon
2tsp mixed spice
2tbsp brandy
1tsbp lemon juice
Crème fraiche, to serve

Recipe:
1. Prepare the pears. Pre-heat oven to 180ºC. For each pear, peel it, cut it in half, and core it. Brush the pear with lemon juice and put in a roasting tin.
2. Prepare the goo. Melt the butter in a pan, then add the sugar, spices and brandy. Heat until bubbling, the pour on to the pears in the roasting tin.
3. Roast the pears. Roast the pears for around 45 minutes, basting every 10 minutes. Serve hot with cold crème fraiche.

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1 Comment (+add yours?)

  1. Trackback: Chocolate Coated Lebkuchen « oxfood

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