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

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

Makes 4 servings.