Glazed Baked Royal Riviera Pears
Baking the pears with a glaze enhances the pear flavor, bringing the entire experience to new levels of enjoyment. The glaze melts in your mouth along with the pear. Spectacular!
Preheat oven to 500 degrees – Place one of the racks on lowest rung
4 ripe Royal Riviera Pears, cored
2 c. So Delicious Pumpkin Spice Coconut Milk (or a similar dairy free alternative)
1/4 c. cornstarch
1/4 c. brown sugar
1 t. vanilla
1/4 c. Goya’s Cream Of Coconut, chilled – half liquid part and half solid part
4 t. sugar for topping
sprinkling of nutmeg for garnish (optional)
Peel the pears leaving the stems on.
Using a corer, core each pear by pushing the corer up through the center bottom of each pear. Carefully remove cores, cut 1 inch down from the stem, making corks, and place them back on top of the pears as you would do with a jack-o-lantern.
In small saucepan combine coconut milk and cornstarch. Whisk rapidly till cornstarch completely dissolves.
Add brown sugar and vanilla. Cook over medium heat, stirring often till thickened. Continue to cook about 5 minutes, stirring as needed. Remove from heat.
Add cream of coconut, stirring till melted and incorporated. Remove from heat.
Place a little glaze in bottoms of 4 individual baking dishes. Place pears in center, then slowly drizzle equal amounts of glaze over pears to completely cover.
Sprinkle 1 t. sugar over each pear.
Bake in preheated 500 degree oven on lowest rack for 15 minutes. Remove from oven, warm to room temperature, then refrigerate till cold.
Before serving sprinkle with a little nutmeg, if desired.
Serve alone or with a spoon of veg whipped cream – although the cream isn’t necessary.
Notes: If you’d rather not core the pears, then peel and slice into 1/2 inch thick slices, then follow the recipe the same, being sure to cover all pear surfaces with the glaze.
You can also serve warm or at room temperature – but not hot. I like the cold experience.
Thank you to my sister-in-law for sending us this delectable fruit!