Serve them on their own or with a dollop of whipped cream. You can even make them ahead of time! I’m always amazed by how cooking transforms apples and pears from mere fruit into sumptuous desserts. Another wonderful thing about baked fruit (like this apple crisp) is the amazing aroma that fills your kitchen when you bake them. The cinnamony fragrance of these baked fruit desserts is just as good as their flavor, and I strongly associate it with fall and winter. It’s no wonder I make this recipe almost weekly! It’s a pleasure to make and a pleasure to eat.
Ingredients
Recipe Card
Fresh pears: See the discussion below on the best varieties to use in this recipe. Melted unsalted butter: I love using creamy European butter, but any butter will be great. Just make sure it’s unsalted. Vanilla extract: Try to use the real thing - pure vanilla extract - and not the artificially flavored stuff. Cinnamon: Make sure it’s fresh! A stale spice can easily ruin a dish.
You start by peeling the pears, then halve and core them. I core them with a small paring knife. Bake the pears for 30 minutes per side at 350°F, basting them with the pan juices every 15 minutes. Serve them warm with whipped cream. You’ll simply need to serve them with a knife and a fork since the peel won’t soften as much as the flesh. They’re also very good with homemade frozen yogurt, vanilla ice cream, or simply on their own.
