Almond-Stuffed Pears

Halved pears turn silky and spoon-tender after a gentle bath in grape juice, then get a cozy filling of chopped almonds and brown sugar that caramelizes as they finish baking.

This elegant dessert feels fancy but takes minimal effort, perfect when you want something lighter than pie but more interesting than plain fruit.

The almond extract amplifies the nutty flavor without overpowering the delicate pear sweetness.

Chef Tips

• Pear ripeness: Use firm-ripe pears (like Bartlett or Bosc) that yield slightly to pressure; too soft and they’ll turn mushy, too hard and they won’t cook through in time.
• Core cavity: Scoop out a generous cavity with a melon baller or spoon so the almond filling nestles in snugly.
• Serve warm: These shine served warm with a drizzle of the reduced poaching liquid or a dollop of Greek yogurt for contrast.