Roasted, poached or fresh-picked, pears offer plenty of possibilities

Sherrel Jones shares her love of pears.

BY SHERREL JONES Published: October 10, 2012
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The pears have arrived, and there are many possibilities for pairing them with foods that bring out their best. Or you can simply crunch into a ripe Bosc or Asian pear to savor the honey-sweet juicy crispness. Slicing a big green Bartlett to enjoy with a bit of Stilton cheese and a few golden walnuts is always a treat. I can’t possibly rave enough about all the pear pastry possibilities.

When I was a child,...

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PEARS ROASTED WITH CARAMELIZED CREAM

Makes 4 small servings (very rich)

3 large pears (5 medium-size), peeled and quartered lengthwise

2 tablespoons softened butter to coat baking dish or glass pie dish

1/3 cup sugar

¾ cup cream

•Preheat oven to 400 degrees.

•Butter baking dish. Peel pears and cut into quarters lengthwise. Arrange pears in baking dish placing wider end toward the outside and stem end toward center of dish to look like a daisy or mum. Sprinkle with sugar.

•Bake on middle rack for 30 to 45 minutes in center of oven until pears begin to brown on edges. Pour cream or milk over the pears and return to oven for 10 to 15 minutes until liquid is bubbly and caramel like.

•The pears reduce in size as they give up some of their juices during baking. Those sweet juices caramelize and infuse with the cream or half-and-half during the last part of baking.

Cook’s notes: You can do this with other fruits such as plums (halve and bake cut-side up) or peaches. This stuff is addictive, so please forgive me for getting you started on this yummy technique.

Source: Sherrel Jones

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