Ripe pears take less time to roast. If your pears are really hard, bake them for 10 minutes in an empty baking dish before adding the rest of the ingredients. I prefer Anjou pears for this dish, as they take on the flavours of the spices best, but Bartlett pears would be a good substitute. The salty finish adds flavour and cuts sweetness.
- 4 firm Anjou pears, peeled, halved and cored
- 1 cup apple juice
- ½ cup white wine
- ½ cup whipping cream
- 1 cup sugar
- 1 teaspoon allspice berries
- 1 teaspoon peppercorns
- 1 4-inch cinnamon stick
- 1 teaspoon Maldon salt
Preheat oven to 400 F.
Place pears, cut-side down, in a baking dish just large enough to hold a single layer. Combine apple juice, white wine, whipping cream, sugar, peppercorns, allspice, cinnamon and salt. Pour over pears.
Place in oven and bake for 30-45 minutes or until pears are tender and translucent. If the pears are not covered with liquid you may need to turn them over halfway through cooking.
Strain sauce into a pot and bring to boil over medium-high heat. Boil for 5 to 10 minutes or until sauce is golden and lightly coats the back of a spoon. Pour sauce over pears and sprinkle each pear with an extra tiny pinch of salt just before serving. Serves 4.