Baked Ginger Pears

Baked Ginger Pears

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  • 6 large Bosc, Comice or D’Anjou pears
  • 1 1/2- to 3-inch piece of fresh ginger
  • 5 cups apple or pear cider
  • 8 ounces heavy whipping cream (optional)


Preheat oven to 350º F.

Wash pears, do not peel and do not remove stems. Cut lengthwise. With a teaspoon, scoop out just the pith and seeds. If preferred, the 12 halves can be sliced again lengthwise, for 24 quartered pieces. Arrange pears, cut sides up, in a rectangular baking dish.

Grate unpeeled ginger onto a plate. Gather grated ginger, squeeze over pears and then scatter. Pour cider over pears, until they are nearly covered.

Cover the pan with foil and bake for 1 hour. Remove and let cool. Serve at room temperature.

If you like, whip cream to soft peaks and serve a dollop alongside the pears.

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