4 pears*, peeled and quartered OR halved if you prefer
Brown sugar or honey
Walnuts or pecans, optional
*Anjou, Bartlett, or another soft variety is best, but I used Bosc pears this time and they were delicious too.
Peel and core the pears, place in a shallow pie dish or any baking dish.
Sprinkle brown sugar or drizzle with honey.
Sprinkle with cinnamon.
Spread chopped or whole walnuts over the pears, if using.
Bake at 350 degrees for one hour or until soft.
Now how about a lovely silky yet delicate chocolate pudding?
2/3 cup sugar
1/3 cup cocoa
4 tb corn starch
2 1/4 cups water OR milk (I use non-dairy soy)
An ounce or two of chocolate, optional
Liqueur (chocolate, coffee or orange)
Whisk the cornstarch, sugar and cocoa together in a saucepan. This prevents the corn starch clumping while it cooks.
Add the water or milk, turn the heat to medium high and continue whisking (and day-dreaming, or checking your phone) while it heats up and thickens. Should be about 10-15 min.
At this point you can add the chocolate, whisking until it melts.
Remove from heat and add the liqueur, whisking until combined.
Pour into a bowl and refrigerate until needed. I like to serve mine in dessert bowls, but you can also use individual decorative cups, or pipe it into a design if you have extra time.