There's just enough butter here to give the luscious maple syrup glaze a bit of richness but not so much as to sabotage the effects of all that exercise.
- 2 ripe but firm Bartlett pears
- 1/2 lemon
- 1 tablespoon unsalted butter
- 2 tablespoons packed dark brown sugar
- 2 tablespoons maple syrup
- 1/2 teaspoon pure vanilla extract
Preheat the oven to 375 degrees F.
Peel the pears and cut them in half lengthwise. Using a melon baller or a teaspoon, scoop out the cores. Rub the pears with the cut lemon to prevent browning.
Melt the butter in an ovenproof skillet just large enough to hold the pears in a single
layer. Add the brown sugar and maple syrup and cook over moderately low heat, stirring,
until the sugar is dissolved. Add the pears and turn them several times to coat with the
syrup. Arrange the pears, cut-side down, in a single layer, and bake for about 30 minutes,
basting occasionally with pan juices, until just softened and golden.
Transfer the pears to a platter and keep warm. If necessary, add a little water to the
skillet to thin the syrup. Remove from the heat and stir in the vanilla. Pour the syrup over the pears and serve warm or at room temperature.
Recipe reprinted by permission of Food and Wine. All rights reserved.
nutrition information per serving
130 calories; 3g total fat; 8mg cholesterol; 5mg sodium; 27g carbohydrates; 2g fiber; 0g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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