Baked Stuffed Pears
Make the most of pear season with these baked pears stuffed with hazelnuts and spices. Delicious when topped with Cranberry Drizzle!
6 med Comice or Red Bartlett Pears, not fully ripe
2 wedges lemon
6 T butter, softened
1 c dark brown sugar
1/4 t freshly grated or ground nutmeg
1/2 t ground cinnamon
1/2 c hazelnuts, chopped
1/2 c all-purpose flour
1/4 c oatmeal
Preheat oven to 425°. Trim thin slice off side of each pear, so it won’t topple. Cut in half lengthwise. Hollow out pears with paring knife, creating cavity for filling. Rub tops and cavities with lemon wedges to retard browning.
Combine butter, sugar, nutmeg, cinnamon, nuts, flour and oatmeal in bowl until mixture is crumbly; pack into pears. Place in shallow baking dish & add 1/4” of water. Bake 17-20 min, until filling bubbles and pears are tender but not soft. Remove from oven. Serve warm or at room temperature with Crème Fraiche or Mascarpone, and Cranberry Drizzle.
Cranberry Drizzle: Combine in Cuisinart: 1 c Traditional Cranberry Sauce plus 1/4 Rising Sun Farms Strawberry-Balsamic Drizzle.