Old oregon baked pears
Instructions:
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The cookery of the West Coast has always been simple and elegant. Although pears are not indigenous to Oregon, they do very well there. In the forties, the late Helen Evans Brown, respected food writer of the West, included this recipe in a collection of simple classics.
- 4 Cornice, D'Anjou, or Bosc pears;
- 1⁄3 cup fresh lime juice;
- 1⁄3 cup honey;
- 1⁄3 cup rum;
- 1⁄3 cup water;
- 2 to 3 tablespoons chopped almonds;
- 1⁄2 to 1 cup sour cream.
- Preheat oven to 350 F.
- Butter a shallow baking dish. Halve the pears and remove cores.
- Arrange the pear halves with the cut side up in a baking dish. Put 1 teaspoon lime juice, 1 teaspoon honey, and 1 teaspoon rum into the cavity of each pear half. Combine the remaining lime juice, honey, and rum with the water. Bake pears for 1 hour, basting with the mixture until it is all used up. Sprinkle the baked pears with almonds and place under the broiler until almonds are browned. Serve warm with sour cream.