Oh, my - does this look delicious or what?! I am definitely going to try this recipe, compliments of Saveur Magazine. Saveur also has a FB page.
Credit: Beth Rooney
INGREDIENTS7 firm pears
3 tbsp. rum
2 tbsp. dried currants
2 tbsp. golden raisins
2 tbsp. light brown sugar
2 tbsp. whole, blanched almonds, finely chopped
1 tsp. ground cinnamon
¼ tsp. freshly grated nutmeg
¼ tsp. kosher salt
1 2"-piece ginger, peeled and minced
Zest and juice of 1 lemon
Zest and juice of 1 orange
4 tbsp. unsalted butter, softened, plus more for greasing
½ cup sugar
INSTRUCTIONS1. Peel, core, and finely chop 1 pear and place it in a 2-qt. saucepan along with rum, currants, raisins, brown sugar, almonds, ¼ tsp. cinnamon, nutmeg, salt, ginger, and both zests and juices; boil. Reduce heat to medium-low; cook, stirring, until mixture is soft and thickened, about 15 minutes. Let cool.
2. Heat oven to 350°. Grease a 9" glass pie dish with butter; set aside. Combine remaining cinnamon with sugar in a bowl; set aside. Using a channel knife, cut a spiral pattern in the skin of each remaining pear from top to bottom, if you like. Carefully core each pear from the bottom with a melon baller, coring about 1½–2" deep. Divide stuffing among pears; brush outsides with butter and roll in cinnamon-sugar mixture to coat. Stand pears upright in the prepared dish, and sprinkle with remaining cinnamon-sugar; bake until just tender when pierced with a paring knife, about 40 minutes. Let cool 10 minutes before serving.