Tried this on my family a few years ago after dinner and they loved it. A little too sweet so we cut the brown sugar in half and it was perfect. Kids thought it tasted like apple streudel. The brandy we used is called Applejack.
Baked Pears with Streusel Filling
This breakfast or brunch dish requires surprisingly little effort. Prepare the streusel up to two days in advance, stirring in the pecans just before baking to preserve their texture.
Yield: 6 servings (serving size: 1 pear half and about 1 tablespoon cooking liquid)
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Amount per serving
- Calories: 200
- Calories from fat: 27%
- Fat: 6.6g
- Saturated fat: 1.8g
- Monounsaturated fat: 3.2g
- Polyunsaturated fat: 1.2g
- Protein: 1.5g
- Carbohydrate: 34.4g
- Fiber: 4g
- Cholesterol: 8mg
- Iron: 0.8mg
- Sodium: 124mg
- Calcium: 26mg
- 1/4 cup all-purpose flour (about 1 ounce)
- 1/4 cup packed brown sugar
- 1 1/2 tablespoons butter, melted
- 1 tablespoon honey
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/4 teaspoon ground allspice
- 1/4 cup chopped pecans, toasted
- 3 Anjou pears, peeled and cut in half lengthwise
- 1/3 cup apple juice
- 1 1/2 tablespoons apple brandy
- Preheat oven to 375°.
- To prepare streusel, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 6 ingredients (through allspice) in a bowl. Stir with a fork until mixture resembles coarse meal. Stir in pecans.
- To prepare pears, using a melon baller or spoon, scoop out core from each pear half. Spoon streusel evenly into pear halves. Place pear halves, cut sides up, in an 8-inch square baking dish. Pour apple juice and apple brandy into dish. Cover dish with foil. Bake at 375° for 30 minutes. Uncover and bake an additional 5 minutes. Serve pears warm. Drizzle evenly with cooking liquid.
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