Ingredients
4 Bosc pears, ripe but firm
2 tablespoons BF browned butter, melted
1 tablespoon honey, plus more for drizzling
1/2 teaspoon vanilla extract
1/2 teaspoon cinnamon
1/4 teaspoon cardamom
pinch of salt
6 ounces BF Chantilly Cream
1/4 cup lightly salted pistachios, roughly chopped
1 BF Palmier cookie, broken into pieces
Directions
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Preheat the oven to 400°.
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Line a baking sheet with parchment paper and set aside.
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Slice the pears in half lengthwise then scoop out the cores.
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Place the pears on the baking sheet cut side up.
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In a small mixing bowl, whisk the browned butter, 1 tablespoon honey, vanilla, cinnamon, cardamom, and salt. Drizzle half of the browned butter mixture over the pears and brush over all surfaces.
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Flip the pears over, cut side down and drizzle the remaining browned butter mixture over the tops.
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Place the pears in the oven and bake for 25-30 minutes until tender and caramelized around the edges.
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When the pears are done, remove them from the oven and let them cool for 15 minutes then carefully flip them over cut side up.
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Top the pears with a generous dollop of the Chantilly cream, pistachios, and drizzled honey.
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Place a small piece of the Palmier cookie on top. Serve warm.
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