From Vegetarian Times, this simple and elegant dessert is a snap to throw together. Begin with the best ingredients and you'll end with a delicious dessert. Sometimes pumpkin pie is too heavy for the Thanksgiving meal and this recipe fits the bill perfectly. Experiment with another flavor of jam if you choose.

Ingredients

6 serv.

firm bosc pears or 3 bartlett pears↗3
fresh orange juice↗1⁄2 cup
raspberry jam (homemade or the best quality store bought) or 1/4 cup raspberry jelly (homemeade or the best quality store bought)1⁄4 cup
mirin (can substitute white wine or fruit liquer-optional)↗2 tablespoons
1 pinch nutmeg or 1 pinch cardamom↗1
inch piece vanilla pod, slit down the side (my addition)1
pinch salt↗1
Garnish
of fresh mint

Step-by-step instructions

1
Preheat the oven to 350 degrees.
2
Cut the pears in half lengthwise, remove seeds, peel and core. Place the pears cut side down in an oven-proof baking dish.
3
Combine the juice, jam, mirin (or substitute), cinnamom, nutmeg or cardamom, vanilla pod piece and salt.
4
Pour this mixture over the pears; cover baking dish with aluminum foil.
5
Bake pears until soft, about 25 minutes.
6
Remover the vanilla pod and arrange the pears cut side up on a serving platter. Spoon remaining sauce from the baking dish over the pears. Garnish with mint leaves or verbena leaves if desired.

Source: food.com

Original recipe ↗

Want to try this recipe?

The Prepka App Is Ready

All your recipes at your fingertips — in the Progressive Web App

Open the App