There is a tasty play between sweet and a touch of spicy in this dessert as well as the texture of the baked, softened pear with the crunchy nuts. It’s perfect for Shabbat, holidays and, really, anytime you want an easy, elegant dessert. Honey and dates are traditional foods for the Sephardic Rosh Hashanah seder, and this dessert also works well for Sukkot as stuffed foods symbolize the 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. They are a gluten-free dessert that can also be non-dairy, warm or at room temperature. You can even make them a day ahead during times that are busy with a lot of cooking and demands for oven space. Try the peras reyenados with a scoop of dairy or non-dairy ice cream or a dollop of crème fraiche or labne.
Ingredients
4 firm, ripe pears
Zest and juice from 1 medium lemon
1 tablespoon unsalted butter or non-dairy butter substitute, at room temperature
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
1/3 cup water
A few fresh mint leaves, torn or chopped (optional)
Instructions
Preheat the oven to 350 degrees. Grease a small baking dish, like an 8x8 inch, that will hold the upright pears snugly.
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 you’re using the spice. Mix in the walnuts or pecans, dates and 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, perhaps at a jaunty angle. Bake until the pears are tender when pierced, for about 30 minutes. Remove from the oven, let cool and serve drizzled with the sauce from the pan and scatter fresh chopped mint if desired. To prepare ahead, refrigerate overnight and bring to room temperature. Refresh by drizzling with the pan sauce before serving.
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