 6 large ripe pears, preferably with stems 1/2 lemon 5 tablespoons of butter at room temperature 5 tablespoons brown sugar 5tablespoons of graham cracker crumbs 1/2 teaspoon grated lemon zest 1/2 teaspoon ground cinnamon 1/4 teaspoon grated nutmeg 1/2 teaspoon ground cloves 1 teaspoon vanilla extract Directions: Cut a thin slice off the bottom (so the pear will stand upright) and remove 1-inch from the top. Discard the bottom slices and set the tops aside. Core the pears, using a melon baller. Rub the cut sides with the lemon to prevent browning. Squeeze a few drops of juice into the cavities. Prepare the filling: In a small mixing bowl, beat the butter and brown sugar until fluffy. Stir in the lemon zest, cinnamon, nutmeg, cloves, and vanilla extract. Spoon the butter mixture to one corner of a resealable plastic bag, and snip about 1/2 inch off the corner. Pipe the filling into the cavities in the pears. (Alternatively, you can use a small spoon to put the filling into the pears.) Loosely place the pear caps on top. Arrange the pears in the lightly greased dutch oven or use a liner. The recipe can be prepared up to this stage several hours ahead. Cook until pears are soft and butter mixture coats the outside. Takes about 45 minutes. |
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