Baked Bosc Pears with Orange Cinnamon Syrup

This baked pear dessert is so easy to make and it is sooo good, I have to share it with you. Pears are healthy and delicious and my slight embellishment of Mother Nature’s work makes this a no hassle, light and satisfying dessert.
The ingredients are as follows:

4 Bosc pears, sliced in half from stem to round bottom

3 cinnamon sticks
water, approx. 1 1/2 cups (12 liquid oz.)
sugar approx. 1/4 – 1/2 cup
orange marmalade, 2 Tb tablespoons
cinnamon powder
Berry3Pre-heat the oven to 350 degrees. Cover a cookie pan with aluminum foil or use a nonstick baking tray and place the halved Bosc pears flat-cut side down. Add a little water to the cookie pan and place the pears in the oven. The water steams the pears and helps keep them moist while baking. You don’t want browned pears. To those who ask, “How long should I bake the pears?” My response is, “Stick a fork in it.” This is not me being rude. This is me not paying attention to the clock but rather eyeballing the pears and literally sticking a fork in them to see how easily the fork pierces the pear. If the pear is hard and offers resistance, it’s not cooked sufficiently. If the fork glides right through, and you see some juice bubbling up, the pears are done. However, timekeepers should expect about 20-25 minutes of baking time.

While the pears are baking, prepare the orange marmalade cinnamon syrup. Add approximately 12 ounces of water to a small pot and then add the 1/4 to 1/2 cup of sugar, three cinnamon sticks and two tablespoons of orange marmalade. Place the pot on high heat, bring the mixture to a boil and cook down until you are left with a sugary syrup infused with the flavors of the cinnamon sticks and the orange marmalade. Remove from heat.

Place the baked pears in a round serving dish, flat side facing up with the stem ends pointing to the center of the plate and their cute round little bottoms along the outer edge of the plate. Arrange the cooked cinnamon sticks in the center, crossed like an asterisk. Pour the syrup over the pears and top with powdered cinnamon. For an attractive presentation, you could also put a delicate flower in the center, or a sprig of mint. Place the pears in the refrigerator and serve cold.

Folks, this is a dessert that is pleasing to the eye and the palate. Enjoy!

Written by Richard Taub

Edited by Ellen Hill

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