Denise says:
When you think of the pear, your mind conjures up an image of grace, sophistication and the ultimate in good taste. A teardrop shape and tender, golden skin surround a fine-grained, buttery-textured flesh with a juicy, sweet flavour and pleasant aroma. There are several varieties in the shops – Conference, Comice, Packham’s, Williams, and Californian Bartlett’s being the most common.
This dessert is quick to prepare and very delicious; the slow cooking transforms the pears into an amazing finale to a heavy meal!
Preparation Time: 10 minutes
Cooking Time: 2 hours
Serves: 6 people
Ingredients:
6 large, ripe but firm pears –any variety150g golden caster sugar or soft brown sugar
Juice and thinly pared zest of 2 oranges
1 stick cinnamon
275ml Madeira or sweet sherry or Kiddush wine
1 vanilla pod – split in half
Garnish
A dusting of ground cinnamon
Method
1)Pre-heat the oven to 300 F/ 150 C/ Gas mark 2.2)Cut the pears in half from core to base leaving the stem in place.
3)Remove the core with a teaspoon or melon baller.
4)Lay the halved fruit cut-side up in an oven ware dish with a diameter of approximately 25.5 cm (10 inches).
5)Heat the sugar, Madeira or sherry, orange juice, orange zest, cinnamon, vanilla pod and 200ml water in a saucepan. Bring to the boil, stirring until the sugar has dissolved.
6)Pour over the pears (don’t worry if it does not completely cover them), and bake for 2 hours or until soft. (cooking time will vary according to the size and variety of pears.)
7)Baste every 30 minutes and use a skewer to test the pears for tenderness from time to time.
Serve either warm or cold. Dust the plate with ground cinnamon and serve with ice cream or thick yoghurt.