Pear season normally starts in autumn and can extend all the way through summer. I love this fruit as it works well both in a sweet dessert, an adornment to the otherwise monotonous breakfast porridge or a fresh accompaniment in the form of a salad.
The sweetness of the caramelised pears cuts through the bitter orange flavour of Aperol. Serve this dish hot with a dollop of cream and watch your winter blues melt away.
NOTE: To check if your pear is ripe, gently press the area near the stem. It should yield slightly to pressure.
Image courtesy of Blanco Kitchen Appliances Australia
Preheat oven to 160C.
Place pear halves in a baking tray, flat side facing up. Splash the aperol over the pears.
Now sprinkle the sugar over the pears and place half a teaspoon of butter in the core of the each pear.
Bake for 30-40 minutes or until the sugar is caramelised.
Serve in individual bowls with a dollop of cream.