Casa de las Chimeneas

Taos, New Mexico

Specialty Recipe

Baked Breakfast Pears

Ingredients:

3 ripe pears

1/3 cup raisins

12 Tablespoons maple syrup

2 Tablespoons butter

Cinnamon

Shortcake Dough:

1-3/4 cups of flour

1/2 teaspoon salt

3 teaspoons double-acting baking powder

1-1/2 Tablespoon sugar

5 Tablespoons chilled butter

3/4 cup milk

Shortcake Dough: Sift dry ingredients together. Work in butter with fork and pastry blender. Make a well in the center and add milk. Stir quickly until dough forms a ball.

Wash and slice pears in half lengthwise. Scoop out core and stem (use melon baller). Place in greased custard cups or small ramekins. Fill the hollowed center with raisins. Using shortcake dough, roll one sixth of the dough into a thick rope with your hands. Place rope in a circle over pear, leaving center exposed. Into center, pour 2 Tablespoons maple syrup, dot with one-sixth of the butter and top with a dash of cinnamon. Repeat for each pear, then bake at 350 degrees for 20 to 25 minutes until dough is slightly browned. Serve warm, topped with whipped cream.

Serves: 6

• You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

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