Paul’s breakfast pears recipe
Paul’s Breakfast Pears recipe⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image is generic and does not represent the final look of a dish.
- 2 ripe pears
- 1 recipe of BisquickShortcake
- Chopped walnuts
- Pine nuts
- Whipped cream or yogurt
Paul used to cook at a Bed and Breakfast down the street and gave us this recipe after we turned him on to a great pear tree near the entrance to Orinda. The tree wasn’t on our property, but he got his pears and we got this recipe.
Cut pears in half and scoop out seeds and stem, leaving a small hollow. Place pears in single-serve baking dishes and surround with half the shortbread batch. Fill pear hollow with raisins and chopped walnuts, cover with honey and sprinkle with cinnamon. Top with pine nuts.
Spoon other half of shortbread around the pear, being careful not to completely cover the pear cavity – leave a hole the size of a quarter. Note that over-filling with dough will leave you with a very messy oven. Place serving-dishes on a cookie sheet and bake 30 minutes at 350 degrees until dough is golden brown. Serve warm, topped with whipped cream or yogurt and sprinkled with cinnamon and pine nuts.
Tags: recipe, Paul’s breakfast pears recipe, diy, how to cook, prepare Paul’s breakfast pears recipe Recipe type: xarchivexFind more recipes on thesmartcookiecook.com