4 ripe Bosc pears, peeled, halved lengthwise and cored

2 tablespoons fresh lemon juice

2 tablespoons unsalted butter

1/4 cup firmly packed brown sugar

1/2 teaspoon cinnamon

1/2 teaspoon lemon zest grated

1/4 teaspoon nutmeg

pinch of cloves

Custard Sauce

2 large eggs yolks

1 large egg

1/4 cup sugar

1 cup half and half heated

1/2 teaspoon pure vanilla extract

1/4 teaspoon almond extract

1 tablespoon flavored almond liqueur if desired

Sliced blanched almonds, toasted for garnish if desired

Preheat oven to 400 degrees F. Butter a gratin or shallow baking dish large enough to hold pears in a single layer and arrange them cut side down in the dish.

Sprinkle the pears with 1 tablespoon lemon juice.

In a small saucepan set over moderately low heat, melt the butter. Add remaining lemon juice, the brown sugar, lemon zest, cinnamon, nutmeg, and cloves and cook stirring until smooth. Spoon the brown sugar mixture over the pears.

Roast basting frequently with the pan juices for 50 minutes or until tender.

Meanwhile, make the custard sauce: In a bowl whisk together the egg yolks, whole egg, and sugar. Whisk in the half and half, and transfer the mixture to a heavy saucepan. Cook over moderately low heat, stirring until the custard is thickened slightly and coats the back of a spoon. (about 10 minutes). Remove from the heat and stir in the vanilla, almond extracts and liqueur if desired.

Arrange the pears in a shallow serving dish and spoon the custard over them. Sprinkle with the toasted almonds.

Yield 4 servings

More Roast Recipes
The Birthday Cake
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