Pears Baked with Mincemeat

Preparation info

  • 6

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 3 large ripe pears, peeled
  • 6 heaping teaspoons mincemeat
  • cup sugar
  • ½ cup water
  • Dash of salt
  • 1 tablespoon fresh lemon juice
  • Cognac (optional)


    1. Preheat oven to moderate (375°F.).

    2. Halve the pears and core them with a melon-ball cutter. Place the pear halves in a baking dish (10 × 5 × 2 inches). Fill each half with one heaping teaspoon of mincemeat.

    3. Combine the sugar, water, salt and lemon juice in a saucepan. Bring to the boiling point, then pour over the pears. Cover the baking dish with aluminum foil. Bake for one hour, or until pears are tender, basting three times with the syrup. Remove the foil and bake for fifteen to twenty minutes longer, basting frequently.

    4. Serve one pear half for each serving, with some of the syrup spooned over it. If desired, spoon one teaspoon of cognac over each pear before serving.