This dish would be wonderful with a dollop of vanilla ice cream or frozen yogurt. If you keep kosher and are serving a meal with meat, you should consider non-dairy ice cream. From Bon Appetit. Serves 8.
Ingredients
Non-stick vegetable-oil spray
8 firm but ripe Bartlett pears, peeled, halved and cored
1 cup packed golden brown sugar
3 teaspoons ground ginger
6 tablespoons honey
3 tablespoons lemon juice
2 teaspoons grated lemon peel
10 tablespoons unsalted butter (or margarine)
Directions
Preheat oven to 375 degrees. Spray two large ovenproof skillets with oil spray. Arrange half of pears in each skillet, cut side down. Sprinkle K cup sugar and 1 1/2 teaspoons ginger over pears in each skillet. Mix honey, lemon juice and peel in a small bowl. Drizzle over pears. Place 3 tablespoons of butter in each skillet, dotting the pears with butter.
Place the skillets with pears in the oven. Bake until juices bubble thickly and pears are tender when pierced with a sharp knife, basting occasionally, for about 15 minutes. Turn pears over. Bake an additional 5 minutes.
Remove pears from oven.
Arrange two pear halves on each plate. Transfer the syrup created during the baking process to one skillet. Bring syrup to simmer and then whisk in 4 tablespoons of butter. Spoon over pears.
Serve with ice cream and garnish with lemon peel, if desired.
