Baked Pears with Ice Cream

Directions

Preheat the oven to 375°F.

Peel the pears with a vegetable peeler.

Cut them in half lengthwise, leaving the stems on two of the halves if possible, and remove cores with a small melon baller.

Place in an 8×8-inch baking pan, cut-side down.

Combine the lemon juice, apple juice, water, and brown sugar; pour over the pears.

Set the pan over medium heat and bring the juices to a boil.

Cover the pan with aluminum foil.

Bake for 40 minutes (basting after 15 minutes), or until the pears are tender when tested with a toothpick.

Chill the pears overnight in the refrigerator, covered with the cooking syrup.

Serve in four small dessert bowls to fit, cored-side up, with a small scoop of ice cream in the center of each.

Spoon a little of the syrup into each bowl.