Ingredients
- 1 bosc pear
- 1 lemon
- 1/2 vanilla bean
- 2 tablespoon dark brown sugar
- 2 tablespoon white granulated sugar
- 1/8 teaspoon cinnamon
- 1 pinch cardamom
- 1 pinch nutmeg
- 1/8 teaspoon allspice
- 1/8 teaspoon ginger
- 1 tablespoon unsalted butter
- 1/8 teaspoon orange zest
- 1 1/2 teaspoon orange juice
- 2 tablespoon apple cider
- 1 1/2 teaspoon dark rum
Preparation
Baking Directions:
Bosc pears are large winter pears with a slender neck and yellow skin.
They usually are available from October through April.
Any yellow pear may be substituted.
Peel, halve and core the pear, then squeeze lemon juice on top to keep the halves from browning.
Place in a plastic bowl and set aside.
Next, clean the seeds from the vanilla bean by scoring down the middle with a sharp tipped knife, then open and scrape the seeds from the shell.
Combine the seeds, sugars and spices, then pour half of the mixture over the pears and rub in gently.
Cover the bowl and rest at room temperature for 2 hours.
Preheat oven to 400 degrees Fahrenheit.
In a sauté pan, melt the butter and cook the pear halves with the cut side facing down.
When the pears become lightly browned, remove them from the pan and place them in an oven-proof dish with the pan juices.
In the bowl that was used to marinate the pears, whisk together the orange zest, orange juice and apple cider.
Pour half of the liquid onto the pears and sprinkle with remaining spice mixture.
Cook pears in the oven until tender to the tip of a fork.
Check occasionally to make sure sugar does not burn.
Use a clean sauté pan to warm the remaining liquid.
Adjust to taste with butter and rum.
Remove the pears from the oven.
Pour the heated sauce over the top and serve.
(Vanilla ice cream is a good accompaniment.)
