Ginger-hazelnut Asian Pears |
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Prep Time: 0 Minutes Cook Time: 70 Minutes |
Ready In: 70 Minutes Servings: 4 |
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A unique and decadent twist on the traditional baked apple, using crisp Asian pears and stuffing them with a decadent blend of hazelnuts, brown sugar and dried cranberries. Delish! Ingredients:
3 tablespoons chopped toasted hazelnuts |
2/3 cup roughly crushed gingersnaps |
1/3 cup dried cranberries |
2 tablespoons dark brown sugar |
1/4 teaspoon cinnamon |
1/4 teaspoon ground ginger |
finely grated zest of 1 lemon |
2 tablespoons margarine |
4 asian pears |
1 cup apple juice |
Directions:
1. Preheat the oven to 375°.
2. In a medium bowl, mix the nuts and cookie crumbs, cranberries, brown sugar, cinnamon, ginger and lemon zest.
3. Add the margarine and mix with your fingers until the filling resembles coarse meal.
4. Using a sharp knife, cut a 1/4” slice from the top and bottom of each pear.
5. Working from the stem end, remove the interior core and seeds to within 1/2” of the bottom.
6. Score the skin lengthwise at 1 1/2” intervals.
7. Arrange the pears, so they don't touch, in an 8-inch square baking dish.
8. Spoon the filling into them, mounding any remaining filling on top. Pour the apple juice around the fruit.
9. Bake 20 minutes. Cover loosely with foil and bake 50 minutes longer, until the pears are very soft.
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