Hickory-Dickory Bosc

Hickory Dickory Bosc



Yield/ Portions:             6 servings

Prep Time:                    15 minutes

Cooking Time:            20 minutes

Cooking Temp:            370.



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




  • 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"

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 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.

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