Usually this time of year is filled with Halloween-themed posts. I don’t usually do many non-Halloween things, because I love Halloween and for the entire month of October my life is ruled by all things Hallows Eve. But this year, I found my inspiration lacking. I had a lot of other ideas- like that apple pie– and I wanted to do those. So pardon me for deviating from my norm. I promise you won’t be mad, though, cause these recipes are FIRE.
Yes, I did just say that. But how can you go wrong with maple & brown sugar ANYTHING??
This all started when I bought a bunch of pears and had no clue what I was going to do wth them. I ended up making some small-batch jam (which you’ll see in a few weeks or so) and then I left the rest until they were getting mushy. I kept saying, “I’m gonna make a pear cake.” I swore up and down I was making a cake with them. I felt them every day, said to myself “Ugh, they’re getting too soft…” then laziness took over and I never did anything with them.
Indy loves pears, and he had some major oral surgery, so I promised him one of the softest ones. But that left me with two more. So I said, “Self, we’re finally gonna do something with these pears!” I mean, I can’t let the fruit flies have them. And so I did this. Roasted pears. Maple & brown sugar roasted pears. With bourbon whipped cream. Made with a lil brown butter of course.
And the whipped cream, because I mean, why not? I love bourbon whipped cream.
MAPLE & BROWN SUGAR ROASTED PEARS (adapted from Food & Wine)
- 2 pears, ripe but not too ripe
- 1 tablespoon unsalted butter
- 2 tablespoons real maple syrup
- 2 tablespoons dark brown sugar
- 1 tablespoon water
- 1/4 cup heavy cream
- 2 tablespoons confectioner’s sugar
- 1 – 2 tablespoons bourbon (depending on your taste)
- Preheat the oven to 375° F. Peel your pears, then cut them in half, leaving stems on. Using a melon baller or small spoon, scoop out the core/seeds. Set aside in a small bowl. If they look like they’re browning, rub a little lemon juice on all sides of them.
- Place the butter in a pan large enough to accommodate the pear halves. Melt it and brown it slightly, but not too much. Add the maple syrup and brown sugar, and stir to combine. Continue to stir until the sugar dissolves. Add the pears, cut side down.
- Flip the pears a few times to coat in the syrup. Remove the pears and add them to a small baking dish. Add the water to the syrup, whisk, and then pour the syrup over the pears and bake for 30 minutes or until softened and golden.
- Meanwhile, make the bourbon whipped cream: whisk 1/4 cup heavy cream, confectioner’s sugar and bourbon together in a bowl until desired consistency. Place in refrigerator until you’re ready for it. It might need another quick whisking before serving to fluff it up.
- Remove pears from oven and serve each one in a small bowl with some syrup. Add whipped cream and sprinkle cinnamon sugar on top.
Much easier than a cake, and more fun.
You can also do this with apples, too. Or do a combo of both. And it’s definitely good with vanilla ice cream, as well. I wouldn’t skip the bourbon whipped cream, personally, because it’s my favorite (along with brandy whipped cream). It’s an old standby around here, and I’ve added it to just about everything, but let me tell you: it’s because it’s AWESOME. It takes regular ol’ whipped cream and makes it something magical. Any kind of bourbon works, I used Maker’s Mark because I’m not a bourbon snob. Jay would probably choose something else, I’m sure. But either way- try it. You won’t be sorry.
But it can’t hurt to add some ice cream!