(Photo: Richard Pierce)

It’s pear season, and the perfect time to branch out from familiar Boscs and Bartletts into lesser-known territory. Greenmarket stands are overflowing with Clapps, Devoes, and Seckels—those chubby little “sugar pears” known for their grainy texture and spicy-sweet flavor. City Bakery’s Ilene Rosen likes to slice them in half and bake them—stem, seeds, and all—with maple syrup and butter for a simple fall dessert that’s even better paired with creamy Camembert from Old Chatham Sheepherding Company. R.R.

Illustrations by John Burgoyne.

Ilene Rosen’s Maple Butter Baked Seckel Pears

1/4 cup unsalted butter
3 tablespoons maple syrup (preferably grade B or dark amber)
6 to 10 medium to larger-size seckel pears, stems on
Salt and pepper

Preheat oven to 400 degrees. Cut pears in half lengthwise.
(1) Brown butter in a small saucepan, and combine in bowl with the maple syrup. Mix well.
(2) Toss pears in bowl to coat with mixture, and sprinkle with salt and pepper.
(3) Place pears on sheet pan, cut side down, and bake 20 minutes, until pears are soft and cut side is very soft and caramelized. Let cool briefly before serving.

Related:

• Archive: “In Season”
• Articles by Robin Raisfeld
• Table of Contents: November 8, 2004 issue of New York | Subscribe!