Royal Riviera Pears roasted in liquid brown sugar and lemon zest. Topped with a maple cream sauce! This is the only pear that when roasted has a creamy texture! Elegant!

Serves 8

Preheat oven to 350 degrees

4 fresh, ripe Royal Riviera Pears

1 c. brown sugar

zest and juice of 1 lg. lemon

1/2 c. water, room temperature

3 T. Grade B maple syrup, 100% pure, at room temperature

a few sprigs of fresh cilantro

1/2 c. plain soy milk

1 T. cornstarch

1/2 c. sweetened creamer for coffee (Rich’s)

2 T. maple syrup

few grains of salt

Peel pears, cut in half, then remove the cores without breaking the pears.

Spread the cup of brown sugar evenly on bottom of 9 x 13 inch baking dish, then pat it down smoothly.

Place pears rounded side up on top of the brown sugar.

In small bowl combine lemon zest and lemon juice, water and maple syrup. Stir, then spoon lemon juice mixture over pears.

Bake, uncovered, on middle rack of preheated 350 degree oven for 45 minutes.

After 30 minutes baste pears with liquid from bottom of dish, being careful not to break pears.

After 45 minutes, baste again, then raise heat to 500 degrees for 15 minutes.

Remove from oven, baste again, then cool to room temperature. Refrigerate till ready to serve.


Combine soy milk in cup with cornstarch. Stir till dissolved.

In very small saucepan combine soy milk/cornstarch mixture, non-dairy creamer, maple syrup and salt.

Cook over medium heat, stirring continuously, till thickened. Continue to stir while sauce cooks 1-2 minutes longer.

Remove from heat. Pour into glass cup, cover and refrigerate. Before serving, stir with wire whisk to incorporate any film that formed over the top.

To serve: Place a pear half, rounded side up, on each dessert plate.

Place a small sprig of cilantro on plate near top of pear, resembling stem.

Liberally spoon the liquid brown sugar from the baking dish over each pear.

Then, spoon 2-3 T. of Maple Cream Sauce over each pear and serve.

Notes: Tastes like lemon meringue pie and creme brulee all in one dessert! Wow!


Published by Sharon Lee Davies-Tight, artist, writer/author, animal-free chef, activist

CHEF DAVIES-TIGHT™. AFC Private Reserve™. THE ANIMAL-FREE CHEF™. The Animal-Free Chef Prime Content™. ANIMAL-FREE SOUS-CHEF™. Animal-Free Sous-Chef Prime Content™. ANIMAL-FAT-FREE CHEF™. Fat-Free Chef Prime Content™. AFC GLOBAL PLANTS™. THE TOOTHLESS CHEF™. WORD WARRIOR DAVIES-TIGHT™. Word Warrior Premium Content™. HAPPY WHITE HORSE™. Happy White Horse Premium Content™. SHARON ON THE NEWS™. SHARON'S FAMOUS LITTLE BOOKS™. SHARON'S BOOK OF PROSE™. CHALLENGED BY HANDICAP™. BIRTH OF A SEED™. LOCAL UNION 141™. Till now and forever © Sharon Lee Davies-Tight, Artist, Author, Animal-Free Chef, Activist. ARCHITECT of 5 PRINCIPLES TO A BETTER LIFE™ & MAINSTREAM ANIMAL-FREE CUISINE™.

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