Baked Forelle Pears

Makes 6 servings.

I like to serve seasonal fruit warm in the winter.  I prefer this variety of pears because they are smaller.  I also find that baking the fruit in pomegranate juice brings out the pear flavor.


  • 6 Forelle pears, with stems, not overly ripe
  • 1 ½  cups pomegranate juice (See Note)
  • 1-2 tablespoons brown sugar


Kernels from fresh pomegranate, optional


  1. Preheat oven to 450F
  2. With a melon scooper, scoop out the center core from the top of the pears
  3. Without piercing the bottom. Peel, but be sure not to damage the stems.
  4. Place the pears on their side in a nonreactive dish.
  5. Combine the pomegranate juice and the sugar and pour over the pears.
  6. Bake the pears uncovered for 10 minutes, turn the pears over with 2 spoons and bake for another 10 minutes, or until the fruit is soft, but still keeps its shape.
  7. Serve the pears with their stems up and with the juices.
  8. Garnish with pomegranate kernels, if you like.


Pomegranate juice is available in 16oz bottles.