Hickory Dickory Bosc

Prep:

Yield/ Portions:             6 servings

Prep Time:                    15 minutes

Cooking Time:            20 minutes

Cooking Temp:            370.

Ingredients

3 Firm Bosc Pears

 ½ Cup Apple Cider (may substitute 100% Apple Juice

 ½  Cup Shagbark Hickory Syrup

 ½ Teaspoon ground Cloves

 ½ Teaspoon ground Nutmeg

 ¼ Teaspoon Cumin

 ½ Tablespoon Vanilla

Topping Sauce:

3 Cups fresh Red Raspberries

1 ripe Peach

¼ Cup White Grape Juice

Preparation/Directions:

• Peel Pears, cut in half and seed.

• Whisk together remaining ingredients.
• Pour liquid and spices into 9 inch Pyrex pan.
• Lay Pears in pan flat side down.
• Cover with foil.
• Bake in oven pre-heated to 375 for 20 minutes.
• Pears should be soft but hold shape.

Winner of the National "Inn-Credible Breakfast Cook-Off"

Topping Sauce:

• Peal, pit and dice Peach.
• Add Raspberries and Juice.
• Reduce to syrupy-compote. Do not strain.

Entry cont’d

Serve:

• Serve ½ Pear portion in a bowl with a spoonful of juice.

·        (May be presented Hot or Cold.)

• Raspberry Sauce applied on top.
• May garnish with whole berries.

As a dessert, a scoop of vanilla Ice Cream may accompany the Pear-half with hot Raspberry Sauce.