The Best Too Many Ripe Pears Dessert

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I bought a dozen beautiful Bosc pears in a clear blister pack at Costco and they began ripening faster than we could eat them. I decided to slice and sauté the leftovers, thinking that I could cut out any bruises and perhaps make a tart eventually. Then, while shopping for some odds and ends at Trader Joe’s for Shabbat dinner, I discovered the perfect combination of flavors to accompany the pears. I am already addicted to Trader Joe’s Triple Ginger Snap Cookies and avoid buying them most of the time because I cannot resist them. This dessert was so sublime, especially for a crisp fall evening, that all the calories were worth it.

The Best Too Many Ripe Pears Dessert

• 6 ripe Bosc pears
• 1 Tbsp. unsalted butter
• 2 Tbsp. dark brown sugar
• Grated rind of half a lemon
• juice of half a lemon
• 2 small cinnamon sticks
• 2 tsp. real vanilla extract
• few grindings fresh nutmeg
• 1 Tbsp. real maple syrup
• Trader Joe’s Lemon and Triple Ginger Ice Cream
• Trader Joe’s Triple Ginger Snap Cookies
• Whipped cream

Peel, core, and thinly slice pears.

Melt butter in a 10-inch frying pan and sprinkle brown sugar evenly over the bottom.

Arrange pear slices in concentric circles in pan, building layer upon layer. Cook uncovered on medium heat.

 Grate lemon rind over the top and squeeze juice over the top.

Tuck in cinnamon sticks between the layers, and grate fresh nutmeg over the top.

Sprinkle with vanilla extract and drizzle with maple syrup.

Cook uncovered and undisturbed for at least an hour, until poaching liquid formed by pears begins to evaporate and becomes syrupy.

Serve warm in a stemmed glass, topped with a scoop of ice cream, some cookies, and a dollop of whipped cream. Drizzle some of the poaching liquid over the top.

Serves six to eight.