This is a perfect dessert for the days following Christmas holidays – it´s light, delicious and requires minimum of work. I got the recipe from an old lady in my grocery shop as I was purchasing those sweet and juicy pears. She advised me to choose ripe but firm fruits that will hold their shape once cooked.
You can modify the recipe according to your taste and the remains of that luscious holiday table. Add lemon zest, a pinch of cinnamon, some rhum, or use gingerbread and spice cake leftovers. Just crumble them into your filling.
4 brown pears (Alexander)
40g marzipan (almod paste)
zest of 1 tangerine
handfull of walnuts
Melt butter in a small saucepan over medium heat, add vanilla, tangerine zest, marzipan, raisins and dates cut into small cubes. Stir until everything is well blended, add walnuts and set aside.
Cut off stem end of each pear and reserve the top. Scoop out about 2 tablespoons of pulp from each fruit, fill it with the mixture you prepared and place the pears into a baking dish.
Bake at 180 degrees C for about 15-20 minutes until soft and tender.
I serve my pears directly from the oven, still warm and fragnant with a scoop of vanilla ice cream which slowly melts into delicious sauce. Enjoy!