Champagne Pears: Breakfast-Brunch
Prep time:1 Hr
6 Ripe red anjou pears (or any variety--these are the best),
1/2 cup almonds (any variety)
1/2 cup walnuts
3/4 cup sugar
2 cups champagne or red wine or combination
Pare pears. Cut in half vertically, from stem to blossom end. Using melon baller, scoop out the center core and then, with small, sharp paring knife, cut out and discard the vein leading to the stem. Then scoop out two more small melon-ball portions of pear on either side of the center and reserve. Slice a very thin slice on the bottom of each half so they will sit evenly in pan. Reserve these slices with other reserved pear. Place all pear halves in large, shallow baking dish. (I use a large oval pyrex pan).
Put reserved pear, egg, 1/4 cup sugar, and both kinds of nuts in a work bowl of a food processor. Using pulses, process until almost smooth. Fill cavities in pears with mixture. Sprinkle remaining sugar over the top of the pears. Pour wine into dish, not covering and not on top of pears. Put into 400 oven for 1 hour. When done, let cool slightly. Put into stemmed dessert dish, with a little of the wine sauce. Put vanilla custard sauce over top (about 2 Tbsp.) Sprinkle with a few chopped, toasted almonds.