I went to the farmers’ market and saw these tiny yet beautiful pears that I had no idea which kind they were. The seller wasn’t at his cart, and left only a non–English speaking assistant to deal with a non–Spanish speaking customer. Result, I brought a bag of delicious pears home not knowing what they were.
The tiny pear compare to a normal size blood orange.
That’s ok, my stomach is anti – social anyway. She doesn’t feel the need to personally know everything she digests. So, I’m allowed to cook and eat an unknown breed of pears. If anyone knows what kind this pear is, please, share it with me. It’s not as sweet as Anjou , not as crunchy as Bartlett, the texture is more like a Comice but yet with lower sugar.
I once ate a simple baked pear at a market in Florence. The dish was just a cut-up pear rubbed with butter, lightly sprinkled with brown sugar and sliced almonds. I want to try to bake these delicious pears just like that. I had tried this recipe with Bosc pears before. I think any pear with high enough sugar content and firm texture that will withstand the heat throughout the baking precess until the sugar turns caramelized should do it.
Ingredients:
Pears as many as you like
Salted butter just enough to rub the cut side of all the pears
Brown sugar as much or as little as you like
Slice almonds
Himalayan salt (optional)
Method:
1) Quarter the pear, scoop out seeds and core
2) Rub the cut side with salted butter
3) Put them in the baking dish cut-side down, turn on the oven at 350 degree F
4) Sprinkle the cut pears with brown sugar,
sliced almonds and little salt
5) Bake for half an hour to 40 minutes or until the flesh is caramelized
6) Serve warm with the ice cream of your choice–mine is brown butter ice cream. A few other suggestions are: sea salt caramel, dulce de leche, butterscotch or vanilla.
The warm, soft, caramelized pear flavor, enhanced with butter and brown sugar, melts in your mouth together with cold ice cream. What a wonderful texture. Perfect for a winter night in front of the TV or fireplace.
These look delicious! I’ll definitely try making these (my mother-in-law is coming at the end of the month; she’ll be so impressed with this dessert). I’ll let you know how it turns out.
Yes, I would love to see it. If you don’t want to post the picture on your blog, you can post on my facebook page. (http://www.facebook.com/highheelgourmet/)
These look delicious! I’ll definitely try making these (my mother-in-law is coming at the end of the month; she’ll be so impressed with this dessert). I’ll let you know how it turns out.
Oo, these look lovely. And I never would have thought of adding salt, but I’m sure it tasted great.
Thai cooking always add salt in dessert and add sugar in savory dishes. I grew up learning that and was always surprise when I didn’t taste salt in dessert. I love your blog, by the way. It has a lot of fun content. I’m following you now.
Thanks! And yes, I’m not surprised by adding sugar to savory dishes, I love that in Thai noodle dishes especially, and I often add a bit of brown sugar to other savory things I make (like Indian curries with tamarind). But I must not know much about Thai desserts, since I’d never noticed that about the salt before.
Oo, these look lovely. And I never would have thought of adding salt, but I’m sure it tasted great.
Thai cooking always add salt in dessert and add sugar in savory dishes. I grew up learning that and was always surprise when I didn’t taste salt in dessert. I love your blog, by the way. It has a lot of fun content. I’m following you now.
Thanks! And yes, I’m not surprised by adding sugar to savory dishes, I love that in Thai noodle dishes especially, and I often add a bit of brown sugar to other savory things I make (like Indian curries with tamarind). But I must not know much about Thai desserts, since I’d never noticed that about the salt before.
Looks heavenly! Great blog and posts!
Tutu
Thanks your blog looks great too…:)
Looks heavenly! Great blog and posts!
Tutu
Thanks your blog looks great too…:)