Ingredients:

  • 4 medium firm pears (Bosc or Anjou), halved and cored
  • 1 tbsp lemon juice
  • 4 tbsp unsalted butter, melted
  • 1/4 cup brown sugar
  • 1 tsp ground cinnamon
  • 1 tsp vanilla extract
  • Pinch of salt

Instructions:

  1. Slice pears in half lengthwise and use a paring knife or melon baller to remove the core, creating a small well in the center.
  2. Immediately brush the cut surfaces with lemon juice to maintain a bright color.
  3. Place the pears cut-side up in a 9-inch baking dish or oven-safe skillet.
  4. In a small bowl, whisk together the melted butter, brown sugar, cinnamon, vanilla, and salt until the mixture is a smooth, uniform paste.
  5. Spoon roughly one tablespoon of the mixture into the hollowed center of each pear, letting the excess drizzle down the sides.
  6. Bake at 375°F (190°C) for 35 minutes.
  7. Every 10 minutes, use a spoon to scoop the bubbling mahogany syrup from the bottom of the dish and pour it over the tops of the pears.
  8. Remove from the oven when the pears are easily pierced with a fork but still hold their shape, and the glaze has thickened into a sticky syrup.