This recipe is from their beautiful cookbook and it's one that we love and our guests love.
We're serving this as our first course this morning and decided that a bed of Greek yogurt and a drizzle of Vermont maple syrup was the perfect accompaniment.
--- INGREDIENTS ---
Pears of your choice For this recipe I like to find nicely shaped pears with a good stem intact. It all adds to the presentation.
--- DIRECTIONS --
Preheat oven to 350.
Peel pears and core with a melon baller to remove all seeds.
For 18 pears, I combined one half cup of maple syrup with a quarter stick of butter. Microwaved for about three minutes on a low setting so that the syrup didn't burn.
Place the pears in a baking dish and pour the syrup/butter mixture over.
Bake until tender (I partially baked the day before then refrigerated and continued baking this morning).
Use a turkey baster to keep "the juices flowing" over the beautiful pears.
http://www.millerinn.com Lynnette Scofield Bed and Breakfast Foodie