A Dessert Stuffed with Symbolism

There is a tasty play between sweet and the mix of spices in these peras reyenados, stuffed pears, as well as the textures of the baked, softened pear with the crunchy nuts. It’s an easy, yet elegant dessert for Shabbat and holidays. Honey and dates are traditional foods for the Sephardic Rosh Hashanah seder, and this dessert also works well for Sukkot as stuffed foods symbolize an abundant harvest. 

Naturally sweet Bosc pears hold their shape well, so are a good choice for baking, although any pears will work as long as they are ripe, but still firm. A gluten-free dessert, the pears can also be made non-dairy and vegan, served warm or at room temperature. It’s easy to double or triple this recipe or make it for an even larger crowd since the pears aren’t pealed. You can even make them a day ahead during times that are busy with a lot of cooking and demands for oven space.  Try peras reyenados on their own, with a scoop of dairy or non-dairy ice cream or a dollop of crème fraiche or labne. 

Peras Reyenados

Stuffed Pears

Serves 4

4 firm, ripe pears

Zest and juice from1 medium lemon, separated

1 tablespoon unsalted butter or non-dairy butter substitute, softened

1/2 teaspoon ground cinnamon

1/2 teaspoon ground cardamom

Pinch of cayenne or Aleppo pepper (optional)

3 tablespoons chopped walnuts or pecans, toasted

2 tablespoons chopped dates

1 teaspoon minced crystallized ginger

1/3 cup maple syrup or honey

1/2 cup water

A few fresh mint leaves, torn or chopped (optional)

Preheat oven to 350 degrees. Grease a small baking dish that will hold the upright pears snugly, like an 8x8 inch baking dish.

Cut a very little bit off the bottom of each pear, just enough so they sit straight without falling over. Slice off about 1 inch of the stem ends and reserve. Use a melon baller, grapefruit spoon, vegetable peeler or corer to scoop out the seeds and just the center of each pear, creating a space for 1 to 2 tablespoons of filling, depending on the size of the pear. Be careful not to remove too much of the fruit or break through the sides or bottom. Brush the rim and inside of each pear with lemon juice to prevent discoloration. Reserve the remaining lemon juice.

In a small bowl, blend well the softened butter or non-dairy butter substitute, lemon zest, cinnamon, cardamom and cayenne or Aleppo pepper if using. Mix in the walnuts or pecans, dates and crystallized ginger until everything is well blended. Spoon the filling into the hollow centers of the pears, heaping it a little at the top. Place the filled pears in the prepared baking dish.

In a small bowl whisk together the maple syrup or honey, water and 1 tablespoon of reserved lemon juice until well blended. Pour over and around the pears. Set the top of each pear on the stuffing, at a jaunty angle so the top of the stuffing get a little browned. Bake until the pears are tender when pierced, about 30 minutes. Remove from the oven, let cool and serve drizzled with the sauce from the pan with a scattering of fresh chopped mint if desired. To prepare ahead, cook completely, then refrigerate overnight. Bring to room temperature and refresh by drizzling with the pan sauce before serving.