I had a dozen pears in the fruit drawer of my refrigerator. They’re from a local orchard, which means they’ve got flavor – unlike the supermarket pears that are all superficial good looks. I wanted to use them in something special. Perhaps a pear tarte. But, of course, I didn’t get around to it. Meanwhile, my special pears ripened, and then got splotchy. So, yesterday, despite being tired and cold and rushed, I decided that I had to use them before they became chicken feed.
I quartered and cored them, and cut off the bruised spots. I put them in a baking dish (no greasing necessary.) I drizzled on some grade B maple syrup (more flavorful than the A) and sprinkled on some brown sugar. I dusted a couple of tablespoons of ground hazelnut flour on top. I get this from my favorite baking supply source, King Arthur Flour. (Sorry for introducing you – shopping there will become addictive!) Nut flour is my idea of a convenience food. Cooking short-cuts don’t have to come with a Pillsbury label. Dot with 2 teaspoons (that’s all!) of good, salted butter. Bake at 375 degrees for a half hour until soft.
Last night I had the pears, warm, with ginger ice cream. Today I had them with yogurt for breakfast. This is all that is left:
At least as good as a tarte.