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
- Preheat oven to 450F
- With a melon scooper, scoop out the center core from the top of the pears
- Without piercing the bottom. Peel, but be sure not to damage the stems.
- Place the pears on their side in a nonreactive dish.
- Combine the pomegranate juice and the sugar and pour over the pears.
- 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.
- Serve the pears with their stems up and with the juices.
- Garnish with pomegranate kernels, if you like.
Pomegranate juice is available in 16oz bottles.