Pears Baked in Grenadine

Preparation info

  • 3 to 6

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 3 firm fresh pears
  • 1 cup grenadine syrup
  • Juice of ½ lemon
  • Sour cream


    1. Preheat oven to moderate (325°F.).

    2. Peel the pears, leaving them whole with stem intact, or cut into halves lengthwise and remove cores. Place in a baking pan, cut side down.

    3. Combine grenadine with lemon juice. Pour over pears. Bake the pears for forty-five to fifty minutes, or until tender when tested with a food pick. Baste frequently with the syrup.

    4. Chill in refrigerator. Serve with the baking syrup and with sour cream.