Sichuan Baked Pears

bakedpearsThis dessert recipe is from my classic IC cookbook, A Taste of the Good Life. It’s delicious made with either with round yellow Asian pears or red D’Anjou pears.

1-1/2 Tbsp. butter
2 firm pears, peeled
3 Tbsp. sugar
1/8 tsp. cinnamon
1/8 tsp. anise seed
1/8 tsp. allspice
1/8 tsp. coriander

Preheat oven to 400 degrees F. Melt butter and pour into a shallow baking dish.

Core the peeled pears and cut in quarters. Place in butter, turning to coat. Mix sugar and spices and sprinkle over pears. Bake at 400 degrees F. for 5 minutes. Baste with pan juices.

Bake another 7 minutes until sugar is bubbly. Cool slightly, then serve warm. (You can keep these warm while dinner is served by covering with foil, or just rewarm them for a few seconds in the microwave).

by Bev Laumann

By | 2017-07-14T18:08:02+00:00 October 28th, 2013|Desserts, Fall Recipes, Flavor Fun, Fruit|Comments Off on Sichuan Baked Pears

About the Author:

Bev Laumann authored the first formal cookbook for interstitial cystitis: A Taste of the Good Life – A Cookbook for an IC Diet which has helped thousands of patients navigate the complex dietary demands of IC. A former IC support group leader (Orange County, CA), Bev was one of the first to create a formal IC foods list and developed the three column format of “Safe” “Try It” and “Caution” food lists which, over the years, have been expanded greatly. Also the author of the “Fresh Tastes by Bev” feature column, she is one of the most knowledgeable and respected patient advocates in the USA.