Look for Large Pears, just about ripe; their “shoulders” should yield to gentle pressure, but they should not be mushy. Serve these, if you like, with a dollop of sweetened whipped cream, or ice cream, or sour cream.
Recipe information
Yield
makes 4 servings
Ingredients
2 large pears, peeled, halved, and cored
4 teaspoons unsalted butter
4 teaspoons brown sugar
Preparation
Step 1
Preheat the oven to 350°F. Put the pears, cavities up, in a baking pan filmed with a little water.
Step 2
Fill the cavities with a dot each of butter and sugar. Cover the pan and bake until very soft, about 30 minutes; after about 15 minutes of cooking, brush the surface of the pears with the butter-sugar mixture, which will have softened. Serve warm or at room temperature.
From Mark Bittman's Quick and Easy Recipes From the New York Times by Mark Bittman Copyright (c) 2007 by Mark Bittman Published by Broadway Books.
Mark Bittman is the author of the blockbuster Best Recipes in the World (Broadway, 2005) and the classic bestseller How to Cook Everything, which has sold more than one million copies. He is also the coauthor, with Jean-Georges Vongerichten, of Simple to Spectacular and Jean-Georges: Cooking at Home with a Four-Star Chef. Mr. Bittman is a prolific writer, makes frequent appearances on radio and television, and is the host of The Best Recipes in the World, a 13-part series on public television. He lives in New York and Connecticut.
