If you are NOT, the aroma of said combination wafting through the house will be sure to convert you.
Maple Browned Butter Poached Pears
Adapted from Cook This Now, by Melissa Clark
3 almost-ripe Bosc or Anjou pears (1 1/2 pounds), or a mixture of the two
3 tablespoons butter
2/3 cup maple syrup
1 cinnamon stick
1/8 teaspoon salt
3/4 teaspoon freshly squeezed lemon juice
Preheat the oven to 375°F. Peel and halve the pears lengthwise, and scoop out the core with a spoon; I left a stem or two in for a garnish. Brown 2 tablespoons of butter in a large NON-nonstick, oven-safe skillet until frothy, and then until the milk solids are nutty brown; be careful not to burn it! Add the pears, cut side down, to the pan and cook without moving until the undersides are golden (3 min). Flip the pears and cook until golden again (3 min). Pour in maple syrup over the pan and drop in the cinnamon stick. Flip pears to original position and transfer the skillet to the oven. Bake 12 minutes or until pears are just tender.
Transfer the pears to a pretty lipped plate, using a slotted spoon to leave the sauce behind. Simmer the sauce until reduced (3-5 minutes) and whisk in the lemon juice. Spoon the reduced sauce over the pears and serve.
These were quite delectable.
Especially when served with a little whipped cream. Because I eat almost any dessert with whipped cream. Spoon a little sauce over it and you’re in maple cinnamon pear heaven. A really yummy but light-feeling dessert for a cold winter day.
I’d plan to have the entire dish eaten as soon as it’s cool enough to eat. In the fridge, the butter hardens a bit and it’s not as pretty. But, nothing a little zap in the micro shouldn’t fix.