Pears are sometimes overshadowed in mid-winter by apples, but their nuanced flavor and fragrance are accentuated through cooking methods such as baking and poaching.
Fruit desserts are often baked goods such as pies, cobblers and cakes that involve making pastry or batter. However, fruit desserts can be as effortless as cooked fruit with simple garnishes, as with this recipe featuring roasted pears. Even with three components, it’s an uncomplicated dessert that requires less effort than many baked fruit desserts and can be more healthful, too.
Bosc pears have the iconic pear shape with a long, curved stem and elegant elongated neck that widens gradually to a full-rounded base. They are crisp and sweet with firm, dense flesh. Bosc pears retain their shape and texture better than other varieties when cooked, making them ideal for baking.
The pears are enhanced with just enough butter to produce a rich caramel flavor. This good and good-for-you recipe delivers an enticing combination of tender, sweet fruit topped with a fragrant, smooth cream and crispy, crunchy topping, a trio of mouthwatering tastes and textures.
Butter Roasted Pears with Pecan Crumble and Vanilla Cream
Pear skin contains antioxidants and fiber so it’s best left on for nutritional density, flavor and texture. To core the pears, halve them lengthwise with a large knife, leaving the stem end intact. Use a melon baller or a small measuring spoon to remove the core of the seeds at the center.
- 3 tablespoons unsalted butter, room temperature, divided
- 2 Bosc pears, halved and cored
- ¼ cup chopped pecans
- 2 tablespoons rolled oats
- 2 tablespoons brown sugar, firmly packed
- 1/2 teaspoon ground ginger
- ½ cup fat-free skyr Icelandic yogurt or 0% Greek yogurt
- 3 tablespoons powdered sugar
- ½ teaspoon pure vanilla extract
- Heat the oven to 400 degrees. Line a small, rimmed baking sheet with a nonstick silicone baking mat or aluminum foil. Brush 1 tablespoon of the butter onto four separate areas the size of a halved pear on the prepared sheet. Place the prepared pears, flesh side down, on top of each swipe of butter. Bake until tender, about 30 minutes.
- Meanwhile, combine the remaining 2 tablespoons of butter, pecans, oats, brown sugar and ginger in a small skillet over medium-low heat. Cook, stirring often, until the nuts are fragrant and lightly toasted, about 3 minutes. Set aside and keep warm. (Do not let cool or the mixture will harden in the skillet.)
- Prepare the vanilla cream: In a small bowl, whisk together the skyr, powdered sugar and vanilla extract until smooth. Set aside.
- Once the pears are tender to the point of a knife, remove the baking sheet from the oven. Using an offset spatula, place each pear half on a plate, flesh side up. Top each portion with vanilla cream and pecan crumble. Serve immediately.
Serves 4.
Per serving: 251 calories (percent of calories from fat, 49), 3 grams protein, 30 grams carbohydrates, 22 grams total sugars, 4 grams fiber, 14 grams total fat (6 grams saturated), 23 milligrams cholesterol, 27 milligrams sodium
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