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Baked Breakfast Pears presented by Casa de las Chimeneas Bed & Breakfast Inn
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A creation of Paul Higdon's, amplified by several Casa de las Chimeneas cooks!
3 ripe pears
1/3 cup raisins
12 tablespoons maple syrup
2 tablespoons butter
Cinnamon
Shortcake dough
Wash and slice pears in half lengthwise. Scoop out core and stem (use melon baller). Place in greased custard cups, or small ramekins. Fill the hollowed center with raisins. Using shortcake dough, roll one-sixth of the dough into a thick rope with your hands. Place rope in a circle over pear leaving center exposed. Into center, pour 2 tablespoons maple syrup, dot with one-sixth of the butter and top with dash of cinnamon. Repeat and then bake at 350° for 20-25 minutes until dough is slightly browned. Serve warm, topped with whipped cream. Serves 6.
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Casa de las Chimeneas Bed & Breakfast Inn
Taos, New Mexico
A cheerful, friendly innkeeper and staff guarantee a warm welcome and gracious hospitality!
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Click here for pictures and information about the inn.
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More Casa de las Chimeneas Bed & Breakfast Inn Recipes:
Fruit Frappe
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More Recipes
Fruit Dishes
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