Baked Ginger Pears
Throughout the fall, we work closely with a variety of Washington organic growers to pick the freshest, tree-ripened pears.
Preheat oven to 350º F.
Wash pears, do not peel and do not remove stems. Cut lengthwise. With a teaspoon, scoop out just the pith and seeds. If preferred, the 12 halves can be sliced again lengthwise, for 24 quartered pieces. Arrange pears, cut sides up, in a rectangular baking dish.
Grate unpeeled ginger root onto a plate. Gather grated ginger, squeeze over pears and then scatter. Pour cider over pears, until they are nearly covered.
Cover the pan with foil and bake for 1 hour. Remove and let cool. Serve at room temperature. If you like, whip cream to soft peaks and serve a dollop alongside the pears.
A version of this recipe was served at the 2009 Annual Meeting.
Recipe by, former PCC Nutrition Education Manager