I caved and bought a snack cup of peaches from 全家 last week. You know what I’m talking about, those unnaturally orange slippery wedges soaked in glorious tooth decaying syrup. It was delicious…and I regret nothing, puahaha.
I finished my snack and had quite a bit, I want to say maybe five tablespoons, of sugary peach syrup left. I suddenly felt like experimenting! Perfect time to use up those Asian pears in the fridge that were starting to soften. Cue the cinnamon and nutmeg! The result was a kick-ass concoction of caramelized deliciousness. The pears were soft and slightly gooey, not mealy or dry at all, and had an even balance of sweet, tart, and spice.
More after the jump…
- pears (I used one Asian pear) peeled and halved
- glorious syrupy goodness, or for those of you who don’t have fruit cups on hand because you actually possess self respect, some apple juice and honey
Place each half pear in a ramekin, flat side down. Pour the syrup evenly between the two ramekins and sprinkle cinnamon generously over the pears. Throw on a pinch of nutmeg. Put the ramekins in the oven for about an hour at 400F/205C or until the liquid has thickened ans the pears look golden and caramelized. Sprinkle some sugar on top and torch for an added effect.
Serve with vanilla ice cream or plain. Splendiferously yummy.