Instructions:
Be sure you buy pear halves rather than pear slices for preparing this dish. Drain off the juice and save it for a syrup to use over ice cream later in the day.
Butter your baking dish to begin the preparation of this dish. Put a heaping tablespoon of mincemeat into each pear half and place the filled pear halves into your baking dish.
Dot the filled pears with butter and lightly sprinkle on a little nutmeg or cinnamon.
Place the baking dish into a larger container such as a roaster and put about a half-inch of water into the larger container.
Slide this into your oven set at 350 degrees and bake about 15 minutes.
Remove from the oven and place pears into serving dishes or bowls. Drizzle a teaspoon of your favorite brandy over each baked filled pear just before serving.
This makes a very tasty adult dessert and you can omit the brandy for serving to the children. They’ll never know the difference unless Aunt Millie hits the brandy too hard and begins to act a little funny.
I don’t know how they became a pair but this was traditionally served with ginger snaps on the side at the home of some of my family.
However, if you ask me, I think it’s best to serve store bought Pecan Sandies on the side if you must have cookies.
So there’s something fancy for holiday dining and it’s all store bought and easy as can be.
To order one of Dave Kessler’s cookbook - Skinny Cooks Can’t Be Trusted send $12 to: Dave Kessler, 510 Greenbriar Dr., Richmond, IN 47374. Do not send checks to Farm World. Please makeake checks payable to Dave Kessler.
This farm news was published in the Nov. 15, 2006 issue of Farm World, serving Indiana, Ohio, Illinois, Kentucky, Michigan and Tennessee.
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