Ingredients:

  • 4 firm-ripe Bosc or Anjou pears (approx. 2 lbs)
  • 1 tbsp lemon juice
  • 4 tbsp unsalted butter, melted
  • 1/4 cup packed light brown sugar
  • 1 tsp ground cinnamon
  • 1/2 tsp pure vanilla extract
  • 1 pinch salt

Instructions:

  1. Preheat your oven to 375°F (190°C). Slice each pear in half lengthwise and use a small spoon or melon baller to scoop out the seeds and core, creating a small well in the center. Brush the cut sides with lemon juice to prevent oxidation.
  2. In a mixing bowl, whisk together the melted butter, brown sugar, cinnamon, vanilla, and salt until it forms a fragrant, sandy paste.
  3. Nestle the pears cut-side up in a 9x9 inch baking dish. Spoon a generous amount of the cinnamon mixture into the hollowed-out center of each pear, letting some spill over the edges. Pour any remaining glaze over the tops.
  4. Bake for 25–30 minutes until the pears are fork-tender and the syrup in the pan is bubbling and thickened into a rich gold.