Pears for the Holidays

During the holiday rush, smart cooks know simple dishes are key. Some choice ingredients, a splash of color and voila! It’s possible to create easy, edible masterpieces to serve family and friends--and have time to spare.

Still unconvinced? Then try these four filling recipes for baked pears--Coconut Spice, Raisin Nut, Mincemeat and Cranberry Hazelnut.

Cinnamon, sugar, coconut, cranberries, raisins and nuts form combinations that burst with flavor. Each is sweet and delicious, chewy and fragrant.

The recipes appeared in The Times on Nov. 20, 1953, in celebration of the winter pear season. According to food writer Roxie Howlett, “The most distinctive dessert of all that you might serve is fresh winter pears with assorted cheeses and crisp crackers.”

And, she explained, the pears “are a top fruit buy now and a real flavor treat if you enjoy fine fruit. They have a natural sweetness and juiciness that’s tempting both for out-of-hand eating or in prepared recipes such as salads and baked desserts.”

The Times Test Kitchen used underripe Comice pears here (the round, greenish-yellow variety), which held their shape during cooking and produced a nice buttery flavor. Other good winter pears for baking include the Anjou, Bosc and Nelis varieties.

The Comice pear dates to 1849, when it was discovered by a gentleman farmer in France’s Loire Valley. It thrives today on the West Coast, along with most of the U.S. pear crop.

Baked Pears With Coconut Spice Filling

Active Work Time: 10 minutes * Total Preparation Time: 40 minutes

2 pears, such as Comice, Anjou, Bosc or Nelis, peeled, halved and cored

1/2 cup shredded coconut

2 tablespoons brown sugar, packed

1/2 teaspoon ground cinnamon

* Place pears cut side up in baking dish.

* Combine coconut, brown sugar and cinnamon. Place 2 tablespoons filling in each pear half.

* Bake at 350 degrees until tender and bubbly, about 30 minutes.

4 servings. Each serving: 124 calories; 32 mg sodium; 0 cholesterol; 4 grams fat; 23 grams carbohydrates; 1 gram protein; 1.42 grams fiber.

Baked Pears With Raisin Nut Filling

Active Work Time: 10 minutes * Total Preparation Time: 40 minutes

1 pear, such as Comice, Anjou, Bosc or Nelis, peeled, halved and cored

1/4 cup golden raisins

1/4 cup pecans, chopped

1 tablespoon butter, softened

* Place pear halves cut side up in baking dish.

* Combine raisins, pecans and butter. Place 2 tablespoons filling in each pear half.

* Bake at 350 degrees until tender and bubbly, about 30 minutes.

2 servings. Each serving: 342 calories; 61 mg sodium; 16 mg cholesterol; 25 grams fat; 33 grams carbohydrates; 3 grams protein; 1.89 grams fiber.

Baked Pears With Mincemeat Filling

Active Work Time: 5 minutes * Total Preparation Time: 35 minutes

1 pear, such as Comice, Anjou, Bosc or Nelis, peeled, halved and cored

1/2 cup mincemeat

* Scoop out meat from center of 2 pear halves. Chop meat to equal 1/4 cup. Place pear halves cut side up in baking dish.

* Combine chopped pear and mincemeat. Place 2 tablespoons filling in each pear half.

* Bake at 350 degrees until tender and bubbly, about 30 minutes.

2 servings. Each serving: 189 calories; 196 mg sodium; 0 cholesterol; 1 gram fat; 46 grams carbohydrates; 1 gram protein; 1.16 grams fiber.

Baked Pears With Cranberry Hazelnut Filling

Active Work Time: 10 minutes * Total Preparation Time: 40 minutes

1 pear, such as Comice, Anjou, Bosc or Nelis, peeled, halved and cored

1/2 cup fresh cranberries, chopped

2 tablespoons sugar

2 tablespoons hazelnuts, chopped

* Place pears cut side up in baking dish.

* Combine cranberries, sugar and hazelnuts. Place 2 tablespoons filling in each pear half.

* Bake at 350 degrees until tender and bubbly, about 30 minutes.

2 servings. Each serving: 156 calories; 1 mg sodium; 0 cholesterol; 5 grams fat; 29 grams carbohydrates; 1 gram protein; 1.73 grams fiber.