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Pears Frangelico



  • ½ cup hazelnuts
  • ¼ cup dried cherries
  • ¼ cup Frangelico
  • 4 Anjou or Bartlett pears, ripe but firm
  • ¾ cup confectioners’ sugar
  • ½ teaspoon vanilla extract


Ingredients are for each serving.

Preheat oven to 350 F. Place hazelnuts in single layer on baking sheet. Toast 15 minutes or until golden brown. Cool and chop finely.

While nuts are toasting, put cherries into small bowl and pour liqueur over them. Let cherries soak for 15 minutes. Drain cherries, reserving liqueur.

Turn oven temperature up to 375. Peel, halve, and core pears (coat with lemon juice…optional). Arrange them in single layer in shallow baking dish (Cut small slice off underside, so they don’t roll over.)

In a bowl, combine cherries, sugar, hazelnuts, and vanilla…mix well. Fill pear halves with mixture; pour reserved liqueur over pear halves. Bake for 20 min or until tender.

Bon appetite!