If fall had a taste, it would be these baked cinnamon pears with currants. Warm and sweet with just a hint of nutty flavor, these are an easy crowd favorite.
Pears are out in full force right now wherever you look, your local farmers market, grocery store, or orchard; plus they are one of those seasonal fruits that taste best when eaten in season! In keeping with all things fall around here I wanted to share a simple fall pear recipe that can easily be applied to other fall fruits as well (like apples) for an easy dessert or even breakfast dish.
Baked Cinnamon Pears With Currants
Like apples, the type of pear you use for baking can make or break how your end result turns out. In my experience firmer pears, like Bosc or Anjou pears bake better because they hold their form and don’t fall apart from all the heat of baking. Bartlett pears and other soft eating varieties tend to end up a little bit mushy in the baking department.
I picked these Bosc pears up at our local orchard when we went apple picking a couple of weeks ago. Amazingly, they lasted through all of our packing and unpacking plus weeks of just sitting around as we finished our move.
For me, the best recipes are the simplest because they allow you to make something for your family without stressing out about how it’s going to turn out, or if it’s going to taste good. Baked fruit is easy to make and so versatile – you could eat it for breakfast with some greek yogurt or as an after dinner dessert with some whip cream.
Plus, I’ll let you in on a little secret: these are so easy to make that I baked them in our toaster oven (because we currently don’t have a kitchen in our new home) and they turned out so good!
- 4 Bosc Pears
- 1 Tbs Butter
- 2 Tbs Ground Cinnamon
- 1/2 Cup Currants
- Halve 4 ripe Bosc pears and place on baking sheet
- Coat the open face of each pear with butter
- Sprinkle with ground cinnamon
- Cook at 350 degrees for 35 minutes
- During final 5 minutes of baking sprinkle currants over baked pears
- Serve with heavy whipping cream for dessert or over plain greek yogurt for breakfast
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