Baked Pears with Ice cream

From the kitchen of Carly

Soft roasted pears bathed in a sweet apple and lemon syrup, chilled overnight so the flavors deepen and meld. Serve with a scoop of vanilla ice cream that melts into the warm fruit and sauce.

Baked Pears with Ice cream

Soft pears poached in a light apple and brown sugar syrup, then chilled overnight so the fruit absorbs every bit of flavor. Serve them cored-side up with a scoop of vanilla ice cream melting into the cavity, drizzled with syrup that's turned into a glossy, caramel-tinged glaze. Simple, elegant, and actually better the next day.

Prep
n/a
Cook
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Total
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Servings
4
Difficulty
medium

Ingredients

4 servings

  • 2firm pears
  • 1Juice of half a lemon
  • 1/2 cupapple juice
  • 1/2 cupwater
  • 2 tbspbrown sugar
  • 4 smallscoops vanilla ice cream
  • 1for serving

Instructions

  1. Set the oven to 375°F.

  2. Run a vegetable peeler over both pears, then slice them in half lengthwise, keeping the stem on two of the halves if you can manage it. Scoop out each core with a small melon baller and nestle the halves cut-side down in an 8x8-inch baking pan.

  3. Stir together the lemon juice, apple juice, water, and brown sugar, then pour the mixture over the pears. Set the pan over medium heat and bring the liquid up to a boil. Tent the pan tightly with aluminum foil and slide it into the oven. Bake for 40 minutes, basting after the first 15, until a toothpick slides into the pears without resistance.

  4. Transfer the pears to the refrigerator and leave them overnight, submerged in the cooking syrup. To serve, set each pear half cored-side up in a small dessert bowl, nestle a scoop of vanilla ice cream into the hollow, and spoon a little of the syrup around it.

Tips from the kitchen

  • Pick pears that yield slightly to pressure but aren't mushy, or they'll fall apart during baking and chilling. Bartletts are your best bet. Use a melon baller for the core, leaving enough flesh around it so the pear holds its shape as it softens.
  • Leaving the stems on two of the halves before coring gives you a prettier presentation, but it's optional. You're really after a neat-looking cavity for the ice cream.
  • Baste halfway through baking to ensure the pears cook evenly and soak up flavor on all sides. The overnight chill is not negotiable, not just for taste but for the pears to firm up again after cooking so they don't slouch on the plate.

Variations

  • Swap the apple juice for white wine or a splash of Riesling to make them feel more grown-up and add a subtle tartness that cuts the sweetness.
  • Add a pinch of cardamom, a cinnamon stick, or 2 or 3 whole cloves to the poaching liquid for warm spice notes that play off the vanilla ice cream.
  • Serve with a drizzle of honey instead of ice cream if you want a lighter finish, or add a small spoonful of whipped cream spiked with a bit of vanilla extract.

Make ahead and storage

Pears keep in the refrigerator for up to 4 days in their syrup, covered. Freezing softens the texture too much, so skip it. Reheat gently in the oven at 300°F if you want them warm, or serve chilled straight from the fridge.