Great with a scoop of vanilla ice cream.
Recipe information
Yield
Makes 6 servings
Ingredients
1/3 cup hazelnuts, toasted, husked
1/3 cup (packed) golden brown sugar
1 1/2 tablespoons unsalted butter, room temperature
2 teaspoons all purpose flour
2 teaspoons Frangelico (hazelnut liqueur), amaretto or brandy
3 8-ounce Anjou or Bosc pears, peeled, halved
6 tablespoons apple juice
6 tablespoons pure maple syrup
Preparation
Step 1
Position rack in center of oven; preheat to 375°F. Place nuts in plastic bag; crush coarsely with rolling pin. Transfer to bowl. Mix in sugar, butter, flour and liqueur.
Step 2
Using melon baller, core each pear half, creating cavity. Arrange pears, cut side up, in 11x7-inch glass baking dish. Mound nut mixture in cavities, dividing equally and pressing to compact. Pour apple juice into dish around pears. Drizzle pears with maple syrup.
Step 3
Bake pears until tender when pierced with small sharp knife, basting occasionally with juices, about 45 minutes. Transfer pears to plates. Drizzle with juices.
