Pears Rombola

Our good friends, the sisters Rombola, came down from Boston last weekend (we’ve filed 30/w field reports with them before) and brought the fixins for this terrific dessert. Here’s how they did it:

[The pears] were peeled halved and cored, then thrown in a container with some farm-fresh apple cider, brown sugar and the scraped vanilla bean (scraped so the seeds are all freed from the pod, we threw the pod in too), lemon juice and lemon zest. They sat in that the whole ride down…I’m sure they didn’t have to stay in there so long.

I dotted it with butter before baking [ed. about a 1/4″ cube on each pear.].

The pears were baked in a casserole dish at 350 for about…20 minutes? Just check on them periodically for texture. There was a lot of liquid left after cooking, which made them particularly good to serve over a piece of Gooey Butter Cake that had been made a couple of days prior and and was therefore a bit on the dry side (bonus points for successfully reinvigorating dessert leftovers). Also featured were one small scoop each of vanilla and dulce de leche ice cream.



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