Baked Pears with Ice Cream
.
Yield
4 servingsPrep
5 minCook
40 minReady
50 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
pears
firm |
|
| ½ |
lemon juice
|
*
|
|
| ½ | cup |
apple juice
|
|
| ½ | cup |
water
|
|
| 2 | tablespoons |
brown sugar, light
|
|
| 4 | scoops |
vanilla ice cream
for serving |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
pears
firm |
|
| 1 | x |
lemon juice
|
*
|
| 118 | ml |
apple juice
|
|
| 118 | ml |
water
|
|
| 3E+1 | ml |
brown sugar, light
|
|
| 4 | scoops |
vanilla ice cream
for serving |
*
|
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 8x8-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.
