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vegetable oil spray but ripe Bartlett golden sugar ginger honey lemon juice lemon peel unsalted butter mint sprigs
Viewed: 41 - Published at: 7 years agoIngredients
- Nonstick vegetable oil spray
- 8 x Hard but ripe Bartlett pears, peeled, halved, cored
- 1 c. Packed golden sugar
- 3 tsp Grnd ginger
- 6 Tbsp. Honey
- 3 Tbsp. Fresh lemon juice
- 2 tsp Grated lemon peel
- 10 Tbsp. Unsalted butter, (1 1/4 sticks)
- 1 quart Vanilla frzn yogurt Fresh mint sprigs, (optional) Lemon peel strips, (optional)
Method
- Preheat oven to 375F.
- Spray 2 large ovenproof skillets with oil spray.
- Arrange half of pears cut side down in each skillet.
- Sprinkle 1/2 c. sugar and 1 1/2 tsp.
- ginger over pears in each skillet.
- Mix honey, lemon juice and peel in small bowl.
- Drizzle over pears.
- Dot pears in each skillet with 3 Tbsp.
- butter.
- Place skillets with pears in oven.
- Bake till juices bubble thickly and pears are tender when pierced with small sharp knife, basting occasionally, about 15 min.
- Turn pears over.
- Bake 5 min longer.
- Remove pears from oven.
- (Can be made 1 day ahead.
- Cold.
- Transfer pears and cooking syrup to large glass baking dish; cover and chill.
- Rewarm uncovered in 375F.
- oven 15 min before continuing.)
- Arrange 2 pear halves on each of 8 plates.
- Transfer cooking syrup to 1 large skillet.
- Bring syrup to simmer, whisk in 4 Tbsp.
- butter.
- Spoon over pears.
- Place 1 scoop yogurt alongside.
- Garnish with mint and lemon peel, if you like.
- Serves 8.
