{"id":254,"date":"2012-02-29T22:32:33","date_gmt":"2012-03-01T06:32:33","guid":{"rendered":"http:\/\/highheelgourmet.wordpress.com\/?p=254"},"modified":"2012-02-29T22:32:33","modified_gmt":"2012-03-01T06:32:33","slug":"baked-pears","status":"publish","type":"post","link":"https:\/\/www.highheelgourmet.com\/?p=254","title":{"rendered":"Itty-Bitty Tiny Baked Pears"},"content":{"rendered":"

\"Baked<\/a><\/p>\n

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\u2019t at his cart, and left only a non\u2013English speaking assistant to deal with a non\u2013Spanish speaking customer. Result, I brought a bag of delicious pears home not knowing what they were.<\/p>\n

The tiny pear compare to a normal size blood orange.<\/p>\n

\"Baked<\/a><\/p>\n

That\u2019s ok, my stomach is anti \u2013 social anyway. She doesn\u2019t feel the need to personally know everything she digests. So, I\u2019m allowed to cook and eat an unknown breed of pears. If anyone knows what kind this pear is, please, share it with me. It\u2019s not as sweet as Anjou , not as crunchy as Bartlett, the texture is more like a Comice but yet with lower sugar.<\/p>\n

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.<\/p>\n

Ingredients:<\/strong><\/p>\n

Pears\u00a0 as many as you like<\/p>\n

Salted butter\u00a0 just enough to rub the cut side of all the pears<\/p>\n

Brown sugar \u00a0 as much or as little as you like<\/p>\n

Slice almonds<\/p>\n

Himalayan salt (optional)<\/p>\n

Method:<\/strong><\/p>\n

1) Quarter the pear, scoop out seeds and core<\/p>\n

\"Baked<\/a><\/p>\n

2) Rub the cut side with salted butter<\/p>\n

3) Put them in the baking dish cut-side down, turn on the oven at 350 degree F<\/p>\n

\"Baked<\/a><\/p>\n

4) Sprinkle the cut pears with brown sugar,<\/p>\n

\"Baked<\/a><\/p>\n

sliced almonds and little salt<\/p>\n

\"Baked<\/a><\/p>\n

5) Bake for half an\u00a0 hour to 40 minutes or until the flesh is caramelized<\/p>\n

\"Baked<\/a><\/p>\n

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.<\/p>\n

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.<\/p>\n

\"Baked<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

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\u2019t at his cart, and left only a non\u2013English speaking assistant to deal with a non\u2013Spanish speaking customer. Result, I brought a bag of delicious pears home not knowing what they […]<\/p>\n","protected":false},"author":2,"featured_media":5151,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_coblocks_attr":"","_coblocks_dimensions":"","_coblocks_responsive_height":"","_coblocks_accordion_ie_support":"","_crdt_document":"","footnotes":""},"categories":[55,50,124,126,72],"tags":[14,180,20,86],"class_list":["post-254","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-clicking-in-the-kitchen","category-dessert","category-fruits","category-italian","category-vegetable","tag-food","tag-fruit","tag-recipe","tag-vegetarian"],"_links":{"self":[{"href":"https:\/\/www.highheelgourmet.com\/index.php?rest_route=\/wp\/v2\/posts\/254","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.highheelgourmet.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.highheelgourmet.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.highheelgourmet.com\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.highheelgourmet.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=254"}],"version-history":[{"count":0,"href":"https:\/\/www.highheelgourmet.com\/index.php?rest_route=\/wp\/v2\/posts\/254\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.highheelgourmet.com\/index.php?rest_route=\/wp\/v2\/media\/5151"}],"wp:attachment":[{"href":"https:\/\/www.highheelgourmet.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=254"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.highheelgourmet.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=254"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.highheelgourmet.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=254"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}