Maple Roasted Pears

by Ryan Scott 3:00 AM, June 22, 2018

Rachael Ray Show

Airing June 22, 2018

A perfect dessert… and breakfast the next day.


“Use the syrup to top not only the pears, but French Toast as well.”

4 ripe but firm, Bartlett Pears*, peeled, halved and cored
1 lemon, cut in half
1/2 cup apple cider, room temperature
2 tablespoons butter
4 tablespoons real, Grade-A maple syrup
1/2 teaspoon vanilla extract
*You can swap Bosc Pears for Bartlett, but raise the oven temp to 400°F degrees. 


This Show Has Not Aired.

Check back here for the step-by-step instructions after you see Rachael make this recipe on the show.

Serves 8 servings