Recipe: Baked Pears for an Autumn or Early Winter Wedding (Parve or Dairy, Vegetarian)

wedding dessert recipeThese pears work for both elegant and rustic menus. Add homemade berry sauce and serve them as an accompaniment to a slice of light wedding cake or as a side dish for a wedding brunch.

Today my daughters and I packed a brunch and brought it to my parents’ house to celebrate their wedding anniversary. The planned menu included poached pears, but last night, when I should have started the poaching, I hung out with a bunch of brothers and sisters and in-laws instead, talking about, among other things, Bill’s latest ice sculptures. So this morning, my daughters and I prepared the pears by baking them. The prep for baked pears is less fussy and less time-consuming than than for poaching, which makes them an appealing dish not just for easy-going family weekends, but for small self-catered weddings, too.

Serve these baked pear halves with a slice of light wedding cake and homemade berry sauce for a complete wedding dessert, or include them as a side dish for an autumn or early winter wedding brunch. We’ll make the berry sauce recipe our next post.

Menorah Ice Carving Hanukkiah

Menorah Ice Carving Hanukkiah

BTW, here’s a pic of the Hanukkiah ice sculpture Bill carved today during a demonstration at Yeshiva Rabbi Samson Raphael Hirsch in Manhattan.

Ingredients for Baked Pears

Serves 24

  • 12 Bosc or Anjou pears
  • Cooking oil spray
  • ½ cup butter, melted (or for a pareve version to serve with a meat meal, use non-dairy margarine)
  • 6 Tablespoons honey
  • 1 Tablespoon pumpkin pie spice

Instructions for Baked Pears

  1. Preheat oven to 375ºF (190ºC).
  2. Lightly spray the bottom of two 9″x13″ baking pans with cooking oil.
  3. Cut pears in half, cut out the core, and peel the pears.
  4. How to bake pears

    Make 4 slices in each pear half, stopping about a quarter inch from the narrow end of the pear.

    Optional: Make four slices in each pear half, stopping about ¼” from the small end. This will enable you to fan out the slices on the plate when you serve it. Or leave the halves unsliced for a more rustic presentation.
  5. Place the pears flat side down in the baking pans.
  6. Mix the melted butter, honey and spices. Drizzle the mixture over the pears.
  7. Cover the pans and bake for 40 minutes or until the pears are tender.

The pears can be stored overnight, covered, in the refrigerator.

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2 Comments

Filed under Catering, Jewish Wedding Planning, Recipes

2 responses to “Recipe: Baked Pears for an Autumn or Early Winter Wedding (Parve or Dairy, Vegetarian)

  1. Pingback: Our 7 Favorite Recipes for a Thanksgiving Hanukkah Wedding | Backyard Huppah

  2. Pingback: Recipe: Blueberry Sauce (Parve, Vegetarian, Non-Dairy) | Backyard Huppah

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