Craig Claiborne

Pears Baked with Mincemeat

Preparation info

  • 6

    servings
    • Difficulty

      Easy

Appears in
New York Times Menu Cookbook
New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

  • 3 large ripe pears, peeled
  • 6 heaping teaspoons mincemeat
  • ⅓ cup

Method

  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).