Try this dish (without the custard) with pork tenderloin, or (with the custard) as a stand-alone dessert. If a dessert, serve it with an off-dry Muscat Canelli or sparkling Moscato. This recipe makes 2 servings.
BAKED PEARS WITH GINGER-CUSTARD SAUCE
Baked Pear Ingredients
* 1 large Bartlett or Anjou pear, halved lengthwise, cored and peeled
* 1 tablespoon butter
* 1 tablespoon sugar
* 1/8 teaspoon cinnamon
* 1/4 cup pear juice
Baked Pear Preparation
1. Place pear halves in a small baking dish. Place half the butter in each pear cavity. Combine sugar and cinnamon. Sprinkle over butter in each pear cavity. Pour pear juice into dish.
2. Bake pears in pre-heated 350-degree oven for 30 to 40 minutes or until tender, basting once or twice with pear juice.
Note: While pear is baking, prepare ginger-custard sauce.
* 1/4 cup half-and-half
* 1/2 cup milk
* 3 tablespoons plus 1 teaspoon sugar
* 1/8 teaspoon ground ginger
* 2 eggs
1. Combine half-and-half, milk, sugar and ginger in a small pot. Bring to a simmer, stirring occasionally to dissolve sugar. Beat eggs together in a small heat-proof bowl. Slowly pour about 1/4-cup milk mixture into eggs, stirring constantly.
2. Pour egg mixture back into pot. Cook over low-medium heat, stirring occasionally, until sauce thickens to the consistency of cake batter. Pour sauce through a strainer into a serving bowl. Serve warm or refrigerate and serve cold.
Place each pear half in a bowl. Drizzle on juices from the pear’s baking dish. Spoon on ginger-custard sauce, and serve.