Tested till perfect Curried Pears
Curried Pears
Photography by Matthew Kimura

Curried Pears

Small Forelle pears are just the right size to serve with ham. You can bake them up to five days ahead and they are a novel change from the usual cranberry sauce that goes along with the turkey.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine, December 2000

Recipe3 out of 5 based on 2 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 12


  • 1 tsbp 1tsbpbutter
  • 1 1small onion or shallot, chopped
  • 2 tsp 2tspmild curry paste
  • 1/2 cup 1/2cuppear nectar
  • 1/4 cup 1/4cuppacked brown sugar
  • 6 6small pearpears, about 3 lbs (1.5 kg)


In large skillet, melt butter over medium heat; cook chopped shallot, stirring often, for 3 minutes. Stir in curry paste; cook, stirring, for 3 minutes. Add pear nectar and sugar; bring to boil, stirring until blended. Set aside.

Peel pears, without removing stems if possible; cut in half. Using melon baller or spoon, scoop out core. Place in single layer, cut side up, in shallow baking dish; pour sauce over top. Cover and bake in 325 F (160 C) oven for 30 minutes.

Turn pears over; bake, basting occasionally, for 30 minutes or until glazed and tender but not mushy. Let cool. (Make-ahead: Cover and refrigerate for up to 5 days.)

Nutritional Information Per piece: about

cal 88 pro 0 total fat 2g sat. fat 1g
carb 20g fibre 2g chol 3mg sodium 12mg

% RDI:

calcium 1 iron 3 vit A 1 vit C 5
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