Bartlett, Anjou, and Bosc are all great pears. Just be sure they are not overripe.

　　

Ingredients

Makes 4 servings

　　2 firm pears

　　Juice of half a lemon

　　1/2 cup apple juice

　　1/2 cup water

　　2 tablespoons brown sugar

　　4 small scoops vanilla ice cream, for serving

　　

Step 1

1. Preheat the oven to 375°F.

　　

Step 2

2. Peel the pears with a vegetable peeler. Cut them in half lengthwise, leaving the stems on two of the halves if possible, and remove cores with a small melon baller. Place in an 8x8-inch baking pan, cut-side down.

　　

Step 3

3. Combine the lemon juice, apple juice, water, and brown sugar; pour over the pears. Set the pan over medium heat and bring the juices to a boil. Cover the pan with aluminum foil. Bake for 40 minutes (basting after 15 minutes), or until the pears are tender when tested with a toothpick.

　　

Step 4

4. Chill the pears overnight in the refrigerator, covered with the cooking syrup. Serve in four small dessert bowls to fit, cored-side up, with a small scoop of ice cream in the center of each. Spoon a little of the syrup into each bowl.