It’s been awhile since the pear tree in front of our house was in bloom.
Many pears and apples are every-other-year producers. There’s probably a botanical name for this, but I’m too busy picking fallen pears off the ground so the deer won’t get hit by cars each twilight, that I really don’t have time to research the technical term for my being overwhelmed with pears every other year. Some of my intrepid readers out there will most certainly assist me with this and any comments are appreciated, since someone besides Angela can pipe in here!
Prepare yourselves for many pear recipes, starting with these baked pears.
- 4 pears, cut in half lengthwise
- 4 tablespoons unsalted butter
- ½ cup honey
- 4 tablespoons pear brandy, optional
- 4 tablespoons crystallized ginger
- 3 star anise
- 1 4-inch cinnamon stick, broken into pieces
- Preheat oven to 350 degrees F.
- Place halved pears, cut side up, in a medium baking pan and dot with butter.
- Drizzle honey over the top of the pears. Sprinkle pear brandy over top, if using.
- Scatter crystallized ginger, star anise, cinnamon stick around pears.
- Bake for 15 minutes. Spoon butter and honey liquid over pears to baste.
- Bake another 10 minutes, or until the pears are tender.
- Remove from the oven and baste agin.
- Serve warm.
Any suggestions on what to do with all of these pears? I actually leave them on neighbor’s porches, mirroring the zucchini approach to sharing the bounty. Unfortunately, pears are much more perishable than zucchinis and need to be dealt with immediately upon ripeness, if not earlier.