I’m reposting my favorite recipes as part of this blog relaunch. I am choosing the most popular, unique, delightful or the ones with a special meaning for me. These baked pears fall in the last category.
The first time I made them I had just gotten back to Mexico. My parents were helping me while I got back on my feet. Interestingly, they were also very involved with this blog. My mom was always giving me ideas for new recipes while my dad was eager to take me to the markets to get the ingredients. It was a hard time for me. But with my parents help I was able to enjoy the small things in life and overcome.
Baked pears are a fall classic. However, I wanted to give them a Mexican twist using rompope. I liked them so much, I have made them a few more times for friends and family. They’re always a hit at the dinner table.
- 3 pears, cut lengthwise and core removed
- ¼ cup flour
- ¼ cup oats
- ⅛ cup brown sugar
- ⅛ cup unsalted butter cubed at room temperature
- ¼ cup chopped pecans
- ⅛ tsp cinnamon
- ¼ cup honey
- ½ cup rompope
- Preheat oven to 350°F (175°C)
- Mix flour and brown sugar together. Rub butter into flour mixture, a little at a time until it resembles bread crumbs.
- Stir in the oats, pecans and cinnamon.
- Spoon the crumble mixture into the well left by the core in the pear halves. Place them on a baking sheet and bake for about 30 minutes or until the crumble has browned.
- In a small sauce pan mix honey and rompope. Warm over slow heat stirring constantly until they blend.
- Serve pears warm and drizzle with the rompope/honey sauce.