Baked Stuffed Pears

Baked-Stuffed-Pears-smSQ

Tangy cranberries, walnuts, ginger, and cinnamon complement the sweet and spicy Bosc pear. Perfect for baking, Bosc pears hold their elegant shape.

Ingredients              
2 tablespoons chopped walnuts
3 Bosc USA Pears
2 tablespoons firmly packed brown sugar
1 tablespoon unsalted butter, at room temperature
½ teaspoon ground cinnamon
2 tablespoons dried cranberries
1 teaspoon minced crystallized ginger
¼ cup honey
¼ cup water
2 tablespoons freshly squeezed lemon juice

Directions 
Preheat oven to 350 degrees.

Spread the walnuts on a baking sheet and toast in the oven until fragrant, about 5 minutes. Remove from the oven and let cool.

Cut each pear lengthwise, scoop out the core with a melon baller, and expand the opening to about 1 ½ inches.

In a small bowl, blend the brown sugar, butter, and cinnamon. Mix in the walnuts, cranberries, and ginger. Spoon the filling into the centers of the pears. Place the filled pears in a baking pan just large enough to hold them snugly.

In a small bowl whisk together the honey, water, and lemon juice. Pour around the pears in the baking dish.

Bake until the pears are tender when pierced, about 30 minutes. Remove from the oven, let cool and serve with the pan juices.

prep time: About 20 minutes
cooking time: 30 minutes
yield: Serves 6

Recipe developed by Amy Sherman.

About Brittany

Hi! I’m Brittany Wilmes, program coordinator at Pear Bureau Northwest. As half of the Communications and PR department at the Pear Bureau, I write about pear pop culture for The Pear Dish—sharing everything pear, from fresh recipes to community involvement to fun décor ideas. Have an article or idea to share? Feel free to email me! In addition to blogging, I’m busy sharing the pear love on behalf of the Pear Bureau Northwest…and eating USA Pears!

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