It is sweet– sweet to whip something up in a jiffy; even something so healthy that can still be caramalized into a dessert for icecream. It’s not overfilling, not too much for the tum-tum, as long as you don’t overdo it on the servings of icecream scooped up into a cup.
Sugar Baked Pears ~
~ Skirt in the Kitchen ~
2 pears cut in two, pitted with stems out
dark brown sugar
1 tablespoon salted butter
ground cinnamon
nutmeg, very lightly grated
pecans, roughly chopped
orange peel
apple juice
chocolate chips
Prepare fruit, cutting in a slight crevice where stems and seeds previously lay; place in baking pan.
Fill crevices with dark brown sugar; sprinkle considerably with more brown sugar on exposed pears. Add remaining ingredients. Be careful to grate just a little bit of nutmeg–hardly any; a lot of nutmeg or more than the right amount dominates the entire flavoring of a dish.
Before placing into the oven, pour a small amount of apple juice into the pan along with butter. When the spices melt off the pears, some of the ingredients will blend into the apple juice; use this for marinade over pears with a spoon a couple of times during baking period. At first, cover with aluminum foil for 5 minutes to steam the pears, bringing in juice to culminate spices and flavors together. Then remove the foil and roast, marinading over the pears with a spoon, the apple juice mixture. The pears should be tender in about 15 minutes. Decide how long you want them to roast for your own preference of caramalization.
Ooze fruit juices over icecream…
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