We were planning to have Uncle Tom’s apricot pie for Christmas Eve dinner, but I forgot to defrost it. At the last minute I threw together this desert. I had a few pears and some leftover store-bought pear-caramel sauce from a previous dinner. Pears, butter, a bit of spice and whiskey and voilà.
Drambuie is a sweetened and herbed whiskey. Being a Scotch drinker. I personally think this is a terrible thing to do to a good Scotch, but Jan had a drink recipe that called for it. If you do not have Drambuie on hand, you may substitute two tablespoons of brown sugar mixed with two tablespoons of rum or whiskey and double the sprinkled spices in the recipe.
Note: We will have Tom’s pie Christmas Day.
Karl’s Roasted Pears with Caramel Sauce
2 ripe D’Anjou pears
4 Tbs. Drambuie (see note below)
4 tsp. butter (leave out the butter for Vegan)
½ tsp. cinnamon, ground
¼ tsp. allspice, ground
¼ tsp. nutmeg, ground
4 tsp. caramel sauce (you may use a Vegan caramel sauce)
1. Preheat the oven to 400º F.
2. Halve, core and peel the pears. Put them in a Pam-ed glass baking dish
Note: You want half a pear per person. Scale up the other ingredients to your number of diners. D’Anjou pears are frequently sold as simply Anjou pears in America.
Tip: Take a small slice off the bottom of the pear so that it will sit upright in the pan.
3. Pour one tablespoon of Drambuie over each pear half.
4. Place a one teaspoon pat of butter in the core hole of each pear half.
5. Give each pear half a heavy sprinkling of cinnamon and light sprinklings of allspice and nutmeg.
6. Bake the pears for 35 minutes.
7. Place each pear half in an individual bowl.
8. Drizzle some caramel sauce over the pears and serve.