Angie Hamilton (Guilford, Vermont)
Serves 4–5
This recipe was inspired by my grandparents Kathy and Peter Wilde, who lived in a farmhouse next door to my childhood home in Vermont. Between the house and the barn, there was a large pear tree that produced more pears than we could ever use. Every spring, my grandfather would lead the family in maple sugaring. Whether because of the plentiful fruit or because of her own desires, my grandmother was always baking. Growing up with an endless source of maple syrup has led to its frequent use in my kitchen.
4–5 pears, cored and quartered
1 cup local honey
½ cup Vermont maple syrup
2 cups pineapple juice
1 splash balsamic vinegar (see Chef’s Tips on reduction, this page)
1 teaspoon fresh ginger, grated
1 teaspoon cinnamon
¼ teaspoon nutmeg, freshly grated
Preheat an oven to 400°F. Place the pears, skin up, in a glass or ceramic baking dish. In a separate bowl, mix the liquids and spices together, and pour evenly over the pears. Cover and bake for 30 minutes. Uncover and bake for 10 more minutes. Carefully pour off the liquid into a small pot, and cook over medium-high heat for about 5 minutes or until the liquid is reduced by half and caramelized slightly. Serve the pears with a drizzle of the reduced liquid and vanilla ice cream, whipped cream, brie, goat cheese, or any other creamy mild cheese.