Cinnamon Roasted Pears

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Cinnamon Roasted Pears

(Serves 4)

 

Like poached pears, only mush simpler! This recipe works well even with

blemished, wizened, or under-ripe fruit.

 

4 comice or d'Anjou pears, cut in half

1/4 cup raisins

1 tablespoon cinnamon, or more to taste

1/3 cup water

 

Preheat oven to 375 degrees.

 

Using the tip of a potato peeler, a demitasse spoon, or other

appropriate tool, scoop out the seed pouch in each pear half and

discard. Fill each pear's cavity with raisins and press down firmly so

that the raisins lie flat.

 

Cover a cookie sheet with foil, folding up the edges to create a hedge

at the border of the tray. Place the pears raisin-side down on the foil

and sprinkle with cinnamon.

 

Roast the pears for 15 minutes, remove from the oven and add the

water to the cookie sheet. Return the pears to the oven, and roast for

an additional 50 minutes, until the pears become soft and their peels

become wrinkly. If the pears look like they're going to get scorched,

add more water to the cookie sheet (it will soon evaporate).

 

Remove the pears from the oven and invert them onto a platter or dessert

plates to serve.

 

Variations: Apples are considerably more fragile than pears, and should

not be used as a substitute in this recipe. Any small or minced dried

fruit, however, may be substituted for the raisins - try apricots, dried

cranberries or cherries, etc. For an especially festive touch, serve on

dessert plates decorated with a few drizzles of chocolate syrup.