This is seriously decadent, but it was just one of those recipes born out of my love for the little French gingery cookies known as Speculoos.
To make this the perfect dish – for me – I would have half of a pear as a side accompaniment to a cheese plate. Some aged gruyere or soft and spicy dolce latte.
But also great simply with ice cream.
You’ll need:
- 2 ripe Bosc pears
- 2 t speculoos spread (now thankfully, also available at Trader Joe’s!)
- 2 t orange marmalade (I used a clementine-orange mixed one I had, but any sweeter citrus is fine)
1. Preheat oven to 355F. Line a baking sheet with foil to catch any syrup.
2. Halve and core the pears – a melon baller and a good pairing knife are what you need here.
3. After you split each pear on half, put 1 t speculoos spread and 1/2 tsp marmalade inside. Then put the pears back together – the spread will help them stay put.
4. Put the remainder of the marmalade on top of the ‘closed’ pear before you wrap each one tightly in foil. Bake for 20-25 minutes. The pears will be almost translucent and silky soft.
I protest. First off the ingredient of the month was my write-in candidate bacon. Secondly, you just posted an awesome pear recipe I haven’t tried. The roasted thyme one. Oh man. Let me catch up!
Bacon next month, perhaps:))
Now, that sounds like a sweet and spicy way to dress up pears. Great idea!
Thank you! Was totally spur of the moment but led to a great flavor combination.
Looks super yummy. What is Speculoos. Living here in HK do you have an alternative?
Speculoos are spicy, crunchy ginger cookies (no butter). You can make you version of the spread with some dulce de leche + ginger snaps?
I have pears growing in my orchard and your recipe sounds perfect when they start to ripen this fall.
Lucky you, Karen! I think you’ll really enjoy these.
Om nom nom! These look so delicious ๐
And with ice cream nothing could beat the sweet taste of pears!
Exceptional!
Cheers
Choc Chip Uru
Thanks so much! They are a great treat.