Please consult the OU's guidelines for checking fruits and vegetables.

This recipe is kosher for Passover.

Butter Baked Pears with Fruit and Nut Stuffing (dairy or pareve)

Eileen Goltz. | Pareve or Dairy

This is a great pareve dessert (you can add ice cream or frozen yogurt) but by adding regular yogurt it makes a great breakfast.


1/4 cup finely chopped dried apricots

1/4 cup finely chopped pecans

1/4 cup (1/2 stick) butter or margarine; softened, divided

2 large (about 8 ounces each) firm ripe pears

1/4 cup pure maple syrup

Optional: Vanilla yogurt or frozen vanilla yogurt


Combine apricots and pecans in small bowl. Add 1 tablespoon butter; use a fork to combine. Set aside. Cut pears in half lengthwise. Using a melon baller or small spoon, remove core from each pear half, leaving a 11/2 inch diameter hole. Cut a thin slice from bottom of each to make a steady base. Place pears with narrow ends towards center in 9-inch square microwave-safe baking dish. Fill each pear with apricot mixture; set aside. Place maple syrup and remaining 3 tablespoons butter in 2-cup microwave-safe glass measure. Microwave on HIGH 1 minute or until butter is melted. Stir to combine. Pour over pears; cover loosely with waxed paper. Microwave on HIGH about 6 minutes or until pears are tender, basting pears with sauce halfway through cooking time. Let stand 10 minutes. Serve warm with yogurt.