Simple Baked Pears With Bourbon Vanilla Sauce

A simple, yet elegant, baked pear
with vanilla bourbon sauce &
whipped cream.

Ingredients: 

3 large D'Anjou pears

approximately 1/2 teaspoon ground cinnamon

1/3 cup finely chopped pecans or walnuts*

6 teaspoons honey

Vanilla Bourbon Sauce:

1/2 cup sugar

1/4 cup half & half**

1/4 cup salted butter***

2 tablespoons (1/8 cup) bourbon

1 teapoon pure vanilla extract

whipped cream (optional)

vanilla ice cream (optional)

Method:

Preheat oven to 350*. Line a aking sheet with foil and set aside.

Slice the pears in half lengthwise. Use a spoon to scoop out the seeds. Slice a very thin sliver off of the peel side and place on the prepared baking sheet. 

Sprinkle the cinnamon evenly over the pear halves. Divide the nuts between the pear halves, filling the scooped out centers.

Drizzle 1 teaspoon of honey over the nuts in each pear half. Bake for 15 minutes. Cover loosely with foil and continue baking for another 15 minutes.

While the pears are baking, prepare the bourbon vanilla sauce. In a small saucepan, over medium heat, whisk together the sugar, half & half,butter, bourbon and vanilla. Simmer, lightly bubbling for 3 minutes, at medium to medium low heat, making certain to keep the mixture from boiling heavily.

The sauce should turn golden brown. Remove from the heat. Makes 1 cup of sauce that can be prepared up to 2 days ahead of serving and stored in the refrigerator. Rewarm on the stovetop over medium heat or in a microwave oven for 45 seconds.

Remove the baked pears from the oven and allow to cool. Drizzle 2 tablespoons of the bourbon sauce over each baked pear half. If desired, garnish with a dollop of whipped cream or serve with a scoop of ice cream. Makes 6 servings. Store leftovers in the refrigerator.

*Use the type of nuts that you prefer ~ both pecans & walnuts work well.

**Half & half, whole milk, evapoated milk or coconut milk may be used.

***If unsalted butter is used, add a pinch of salt.

Notes: 

I baked these in the morning and served them a room temperature that same evening. They were impressive even though they are simple &  low sugar.

Use leftover bourbon sauce on bread pudding, ice cream, apple pie, English Christmas Pudding or gingerbread.

See this recipe for a "Very Simple & Tasty Old Fashioned Bread Pudding (With Sugar Free Option)"  https://carriekitchencreations.blogspot.com/2021/12/very-simple-tasty-old-fashioned-bread.html