Baked Pears with Ice Cream

This dessert is all about patience paying off. Pears halved and cored get baked in a simple syrup of apple juice, lemon, and brown sugar, then chilled overnight in their cooking liquid. That long cold soak is what transforms firm supermarket pears into something silky, aromatic, and jewel-toned.

The stove-to-oven trick is worth noting. Starting the poaching liquid on the stovetop before covering and baking lets the sugar fully dissolve and jump-starts the cooking. Without that initial boil, the cold syrup takes too long to reach poaching temperature and the pears cook unevenly.

Basting after 15 minutes is the move that gives the pears a glossy finish. The syrup coats the exposed top surface and infuses flavor into every layer of flesh.

Serve cored-side up so the little bowl cradles a scoop of vanilla ice cream, and pour a tablespoon of the reduced syrup around the edges. The warm-cold contrast with the ice cream is the whole point.

Kitchen Tips

• Use firm but ripe pears like Bosc, Anjou, or Bartlett. Overripe pears turn to mush in the oven.
• Leave the stems on two halves for presentation; they make the pears look elegant on the plate.
• Use a melon baller for neat, round cores. A spoon tears the flesh unevenly.
• Chill a full 8 hours minimum for the best flavor; 24 hours is better.

Variations

• Swap apple juice for white wine, pear nectar, or a splash of Poire Williams.
• Add a cinnamon stick, vanilla bean, or star anise to the syrup for spiced pears.
• Swap vanilla ice cream for mascarpone, crème fraîche, or whipped cream.