Maple-Baked Pears with Bourbon Sauce
Light and crustless, this gluten-free pear-pecan-pie-like dessert is perfect after a big or small meal. This gluten free dessert recipe can be made in advance to make it a great choice for entertaining.
Maple-Baked Pears with Bourbon Sauce
You can make the pears and sauce 1 day in advance; reserve them separately, covered, and refrigerated; then reheat them together in a pan on the stovetop over medium heat for a few minutes.
Servings 6
Ingredients
- 1/2 cup pecan pieces
- 2 tablespoons (1 ounce/1/4 stick) unsalted butter
- 1/4 cup firmly packed brown sugar
- 1/4 cup maple syrup
- 3 small Bosc pears peeled, cored, and halved
- 3 tablespoons bourbon
- 1/8 teaspoon kosher salt
- 1-1/2 cups whipped cream
- Flaky salt for garnish (optional)
Instructions
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Preheat the oven to 350°F. Spread the pecan pieces on a baking sheet and toast until just beginning to smell nutty and get a little darker, 10 to 15 minutes.
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In a large ovenproof skillet, melt the butter over medium heat. Add the brown sugar and maple syrup and cook over moderate heat, stirring, until the sugar is dissolved, about 2 minutes. Add the pears, cut side down. Spoon the sauce over the pears to coat, then bake for 30 minutes, basting with the pan sauce every 8 to 10 minutes.
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Return the skillet to the stovetop, minding the hot handle. Carefully transfer the pears to a plate. Place the skillet over low heat, then stir into the pan sauce the bourbon and salt; let simmer to thicken, about 2 minutes. Cool to further thicken, if desired.
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To serve, decoratively drizzle a little bourbon sauce onto 6 dessert plates. Add a dollop of whipped cream, top with a pear half, drizzle the pear with more bourbon sauce, sprinkle with toasted pecan pieces and a pinch of flaky or kosher salt, then serve immediately.
Photography Nader Khouri
