With its subtle sugary grain and light, watery-sweet fragrance, the pear’s delicate skin is easily pierced by a soft bite, offering little resistance, producing a bliss of succulent, luscious nectar.
I’m sharing an easy and simple recipe (just 4 ingredients!) for an elegant pear dessert. After all, it’s December, the month of the pear.
The U.S. Department of Agriculture has declared December National Pear Month. In the pacific northwest of the United States pears are at the height of their season. Today’s simple dessert is the perfect simple recipe to celebrate the pear.
Winters pears with ice cream is so easy to prepare and offers guests something they aren’t expecting – which will give any dish an unexpected elegance.
My version uses a scant spoonful of vanilla ice cream, preferably homemade. Almost immediately the ice cream begins to melt, just ever-so. The cool cream mixes harmoniously with the warm buttery brown sugar, while the dollop nestled into the hollowed core remains cradled, waiting for your spoon. Add as little or as much ice cream as you desire. An optional sprinkle of rum raisins on top for the grown-ups and you have an elegant (and really easy) winter dessert.
Ingredients
- 2 Bosc pears
- 3 tbsp butter
- 3 tbsp brown sugar, packed
- vanilla ice cream
- golden raisins, optional
- 1/2 cup rum, optional
Instructions
- Preheat the oven to 375 F. (191 C.)
- If preparing rum raisins, begin by soaking the raisins in hot water (just enough to cover raisins), add the rum and set aside.
- In a large oven-proof skillet over medium heat, add the butter and brown sugar. Stir until the butter is melted and the brown sugar dissolves. Nestle the pear halves, cut-side down, into the melted butter and brown sugar, and brush or spoon some of the mixture over the pears. Roast the pears in the oven until tender and can easily be pierced with a fork, about 15 minutes or longer depending on the ripeness of the pears.
- Transfer the pears to a serving plate, cut-side up, and spoon butter and brown sugar mixture over the cooked pears.
- Add a dollop of vanilla ice cream to the hollowed cores letting some of the cool cream melt down and around the caramelized pears, top with an optional spoonful of rum raisins that have been strained. Serve immediately.
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