PEAR AND
PRUNE BAKE
Adapted from Still Life with Menu
Yield: About 6 to 8 servings
Preparation Time: 10 minutes to prepare; 50 minutes to bake.
Yield: About 6 to 8 servings
Preparation Time: 10 minutes to prepare; 50 minutes to bake.
Similar to
one of the countless variations on the Jewish tsimmes, this dish is
simple and mysterious. When it bakes down, it's character deepens
to the point where you could swear you were eating more than the
sum of its few ingredients. Serve this as a side dish–hot,
warm, room-temperature, or cold. You can also serve it for a
holiday breakfast, with yogurt, or as a subtle dessert or afternoon
tea, with a little creme fraiche spooned on top. Talk about
versatility!
A little butter for the
pan
10 ripe fresh pears (any kind)
6 dried pears
1 pound dried pitted prunes
4 to 6 tablespoons fresh lemon juice
2 tablespoons honey
Cinnamon
A little butter for the
pan10 ripe fresh pears (any kind)
6 dried pears
1 pound dried pitted prunes
4 to 6 tablespoons fresh lemon juice
2 tablespoons honey
Cinnamon
- Preheat oven to 350°F. Butter a 9 X 14-inch baking pan.Peel and slice the pears.Halve the prunes.Arrange the pear slices in the prepared pan, and place the prunes on top. Drizzle with lemon juice and honey, and sprinkle lightly with cinnamon. Cover the pan tightly with foil.Bake for 30 minutes, then uncover and bake another 20 minutes.
