Tropical Stuffed Pears

This is a throwback to the era of church potlucks and ladies’ luncheons, and it still works. Canned pear halves cupped in lettuce leaves get heaped with a creamy tropical filling that’s basically an ambrosia salad in miniature: sour cream, crushed pineapple, mini marshmallows, flaked coconut, and chopped pecans.

No cooking involved. Drain the pineapple well (soggy filling makes the pears slide around), fold everything into the sour cream, and spoon it into the hollow of each pear half. The sour cream’s tang balances the sweetness of the marshmallows and coconut, while the pecans add a crunch that the soft fruit and marshmallows lack.

Served on a crisp lettuce leaf, each stuffed pear is its own self-contained salad course. It looks composed and intentional without requiring any actual cooking skill.

Kitchen Tips

• Drain both the pineapple and the pear halves thoroughly. Excess liquid pools on the plate and makes the whole thing look sloppy.
• Mix the filling gently. You want the marshmallows and coconut distributed, not crushed into paste.
• Chill the filling for 30 minutes before spooning if you have time. It firms up slightly and holds its shape better in the pear hollow.
• Assemble just before serving. Pears sitting in the filling too long get mushy and release water.

Variations

• Use Greek yogurt instead of sour cream for a tangier, lighter filling.
• Swap pecans for macadamia nuts to lean further into the tropical theme.
• Add a handful of drained maraschino cherries to the filling for color and a candy-sweet pop.