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Description:
Winner of the National "Inn-Credible Breakfast Cook-Off"
This original dish, created at the Hawthorne Inn, Concord, rose above the competition of over 400 inns to win Best Breakfast Side-dish. A versatile delightalso a brilliant dessert choice.

Ingredients:
3 Firm Bosc Pears
1/2 Cup Apple Cider (may substitute 100% Apple Juice
1/2 Cup Shagbark Hickory Syrup
1/2 Teaspoon ground Cloves
1/2 Teaspoon ground Nutmeg
1/4 Teaspoon Cumin
1/2 Tablespoon Vanilla

Topping Sauce:
3 Cups fresh Red Raspberries
1 ripe Peach
1/4 Cup White Grape Juice

Directions:
Preparation/Directions:

Peel Pears, cut in half and seed.
Whisk together remaining ingredients.
Pour liquid and spices into 9 inch Pyrex pan.
Lay Pears in pan flat side down.
Cover with foil.
Bake in oven pre-heated to 375 for 20 minutes.
Pears should be soft but hold shape.
Topping Sauce:
Peal, pit and dice Peach.
Add Raspberries and Juice.
Reduce to syrupy-compote. Do not strain.

Serve:
Serve 1/2 Pear portion in a bowl with a spoonful of juice.
(May be presented Hot or Cold.)
Raspberry Sauce applied on top.
May garnish with whole berries.
As a dessert, a scoop of vanilla Ice Cream may accompany the Pear-half with hot Raspberry Sauce.

Recipe Provided By:
Hawthorne Inn
Concord, MA

Concord Bed and Breakfast Inns