1 lemon
8 pears, preferably Bosc
1/2 cup granulated brown sugar, such as Demerara or Sugar in the Raw
2 Tbsp. butter, melted
1 vanilla bean
1/3 cup water
1/2 Grand Marnier or other orange liqueur
1. Preheat oven to 425°
2. Remove the yellow peel from the lemon in 1/2-inch strips and place them in a shallow baking dish that is large enough to hold all the pears.
3. Using a small paring knife, cut out about three-quarters of each pear's core from the bottom, leaving the pear intact.
4. Squeeze the lemon into a bowl. Using a basting brush, brush the inside of each pear with lemon juice and sprinkle with sugar. Brush each pear with melted butter.
5. Place the remaining sugar on a large cutting board or a sheet of waxed paper. Roll each pear in sugar so that it's evenly coated and place in the baking dish.
6. Slice the vanille bean lengthwise down the center and scrape out the seeds. Place the seeds and pod in the baking dish. Add the water and Grand Marnier.
7. Bake the pears for 45 minutes, basting occasionally with the liquid in the dish. If they're getting too brown, loosely cover with foil. Serve with the leftover syrup and vanilla ice cream.
Source: Organic Style, November/December 2002
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