Roasted Sugar-Glazed Pears
Photography by Beth Rooney

In this recipe, almonds, currants, and raisins are stuffed inside pears, which are roasted for a simple, yet elegant dessert. This recipe first appeared in our November 2012 issue along with Bernard L. Herman’s story A Bountiful Shore.

Yield: serves 6


  • 7 firm pears
  • 3 tbsp. rum
  • 2 tbsp. dried currants
  • 2 tbsp. golden raisins
  • 2 tbsp. light brown sugar
  • 2 tbsp. whole, blanched almonds, finely chopped
  • 1 tsp. ground cinnamon
  • 14 tsp. freshly grated nutmeg
  • 14 tsp. kosher salt
  • 1 (2″-piece) ginger, peeled and minced
  • Zest and juice of 1 lemon
  • Zest and juice of 1 orange
  • 4 tbsp. unsalted butter, softened, plus more for greasing
  • 12 cup sugar


  1. Peel, core, and finely chop 1 pear and place it in a 2-qt. saucepan along with rum, currants, raisins, brown sugar, almonds, ¼ tsp. cinnamon, nutmeg, salt, ginger, and both zests and juices; boil. Reduce heat to medium-low; cook, stirring, until mixture is soft and thickened, about 15 minutes. Let cool.
  2. Heat oven to 350°. Grease a 9″ glass pie dish with butter; set aside. Combine remaining cinnamon with sugar in a bowl; set aside. Using a channel knife, cut a spiral pattern in the skin of each remaining pear from top to bottom, if you like. Carefully core each pear from the bottom with a melon baller, coring about 1½–2″ deep. Divide stuffing among pears; brush outsides with butter and roll in cinnamon-sugar mixture to coat. Stand pears upright in the prepared dish, and sprinkle with remaining cinnamon-sugar; bake until just tender when pierced with a paring knife, about 40 minutes. Let cool 10 minutes before serving.