Ingredients
6 None firm pears
1 cup apple cider
3 tbsp packed brown sugar
2 sticks cinnamon, broken in half
8 pods cardamom, lightly crushed
3 tbsp butter, cubed
Method
Sources
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RecipeNLG
dataset
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Gathered
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RecipeNLG
Gathered
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Large oval cocotte — whole leg of lamb, big batch braises
Oval shape fits whole chickens, roasts, bread — self-basting lid
Multi-probe wireless thermometer for long cooks — smoking, roasting, braising
Long carving blade — thin slices of roast, turkey, ham
Instant-read thermometer — essential for any technique requiring precise temperature control
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Large oval cocotte — whole leg of lamb, big batch braises
Oval shape fits whole chickens, roasts, bread — self-basting lid
Multi-probe wireless thermometer for long cooks — smoking, roasting, braising
Long carving blade — thin slices of roast, turkey, ham
Instant-read thermometer — essential for any technique requiring precise temperature control
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Preheat the oven to 375°F. Cut a small slice off the bottom of each pear, so they stand up. Place them upright in baking dish, packing them together tightly. Pour the cider over the pears, then sprinkle with the sugar. Dot the cubes of butter over the pears. Place the cinnamon sticks and crushed cardamom around the pears. Cover with foil. Roast for 30 mins. Baste the pears with the juices. Bake 30-40 mins longer until the pears are tender. Let stand for 10 mins before serving.