Serves: serves 6 (in the photos, I doubled the ingredients)
Ingredients
⅓ cup pure Grade A maple syrup
⅓ cup unsweetened apple juice
3 Tablespoons unsalted butter
1 teaspoon ground cinnamon
3 firm, but ripe pears, such as Bosc or Bartlett
¼ cup heavy cream
¼ cup whole milk
2 Tablespoons natural cane sugar or maple sugar
1 Tablespoon unsalted butter
4 ounces dark or bittersweet chocolate, coarsely chopped
½ teaspoon pure vanilla extract
sliced almonds or chopped pecans for garnish (optional)
Instructions
Preheat oven to 400 degrees.
Cut the pears in half through the stem, if possible. I take a knife and start an inch above the stem and slice through the stem, so both halves get a piece of stem – looks pretty! Then take the knife and slice the pear all the way in half, following the original cut. Remove the core with a round metal measuring spoon. Arrange the pears cut side up in an 8 or 9-inch square glass or ceramic baking dish.
In a small saucepan over medium low heat, whisk together maple syrup, apple juice, butter and cinnamon until butter is melted.
Pour the sauce over the pears. Bake for about 30 minutes, or until the pears are tender. Baste occasionally with the pan juices.
In a small saucepan over medium heat, warm together cream, milk, sugar and butter. Stir to dissolve sugar. Turn heat off and add chocolate and vanilla. Stir until chocolate is melted and sauce is smooth.
Serve 1 pear half per person. Drizzle with chocolate sauce and garnish with sliced almonds or chopped pecans, if desired. Any remaining pear basting liquid is delicious over French toast or pancakes.
Recipe by Pamela Salzman at https://pamelasalzman.com/roasted-cinnamon-pears-with-dark-chocolate-sauce/