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Cinnamon Mornings and Chocolate Dreams

Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.


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Cook Time: 20 minPrep Time: 15 min
  

Ingredients:
3 Firm Bosc Pears
½ Cup Apple Cider (may substitute 100% Apple Juice
½ Cup Shagbark Hickory Syrup
½ Teaspoon ground Cloves
½ Teaspoon ground Nutmeg
¼ Teaspoon Cumin
½ Tablespoon Vanilla

Topping Sauce:
3 Cups fresh Red Raspberries
1 ripe Peach
¼ Cup White Grape Juice


Instructions:
· Peel Pears, cut in half and seed.
· Whisk together remaining ingredients.
· Pour liquid and spices into 9 inch Pyrex pan.
· Lay Pears in pan flat side down.
· Cover with foil.
· Bake in oven pre-heated to 375 for 20 minutes.
· Pears should be soft but hold shape.

Topping Sauce:
· Peal, pit and dice Peach.
· Add Raspberries and Juice.
· Reduce to syrupy-compote. Do not strain.
Serve:
· Serve ½ Pear portion in a bowl with a spoonful of juice.
· (May be presented Hot or Cold.)
· Raspberry Sauce applied on top.
· May garnish with whole berries.
As a dessert, a scoop of vanilla Ice Cream may accompany the Pear-half with hot Raspberry Sauce.


Notes:
This recipe is an award winner in a National Competion among Inn professionals for the Best Breakfast Side-dish.


 

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