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Bosc pears; they are so delicate & versatile. What I like most about the following recipe is its simplicity. This recipe pleasantly proves you can offer guests an elegant (and affordable) dessert with little fuss. Here’s a recipe to add to your go-to list: easy enough to pull off for a Tuesday night dinner but special enough to serve to guests. This impressive dessert is a hit at my house. It’s fast, easy, and delicious! Most of all, I love the rustic look of this dessert.
3 Bosc pears
3/4 cup walnuts, shelled
3 tablespoons Gefen Honey
1 teaspoon Gefen Cinnamon
Halve and scoop out center seeds of each pear.
Cut a straight slice off the bottom edge of each pear half so will sit nicely on the plate.
Fill the cavities (where you scooped out seeds) with a bit of walnuts. Then drizzle honey (approximately half a teaspoon per pear) and generously sprinkle cinnamon over the pears.
Bake in a pre-heated oven at 350 degrees Fahrenheit for approximately 30-35 minutes or until tender (test with fork).
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serving on shabbos Hi, this sounds perfect for the Winter friday nights as a dessert.
How/when would you suggest I prep it on friday, and keep it warm until the end of the meal, without getting too soft/mushy?
I think you can make it in advance, not overcooking it Barb and then possibly leave it on the least “hot” part of the hot plate before Shabbos. I would ask your LOR the best way to do that if it has too much liquid.