Recipes from the Collection of Mark and Danielle Hughes

Honey-roasted pears

Serves 8

8 large ripe pears, such as Bosc, Anjou or Bartlett
2 cups unsweetened pear juice or nectar
1/2 cup mild honey
1/4 cup balsamic vinegar (optional)
1/2 teaspoon ground ginger (optional)
1 teaspoon ground cinnamon (optional)
1/2 cup butter

Preheat oven to 400 degrees. Lightly butter a 10-by-15-inch ceramic or glass baking dish or two 9-inch Pyrex pie pans.

Cut each pear lengthwise into quarters and remove core. Place pears skin side up in prepared baking dish or pan. In a medium bowl, combine pear juice and honey. Stir in vinegar, ginger and/or cinnamon, if using. Mix well and pour evenly over pears. Dot with butter.

Cover with aluminum foil and bake 30 minutes; then uncover and bake for 5-10 minutes longer or until pears are tender. Transfer pears to a platter and pour sauce into a small saucepan. Cook on high for about 10 minutes until reduced by half and somewhat caramelized. Drizzle syrupy sauce on pears.

Serve warm or at room temperature.

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