Baked Pears

Planned to be talking about something exotic yesterday, but by the time dinner rolled around last night I didn't feel at all like cooking. So we made some grilled pork meatloaf on the Egg that, while yummy, wasn't really worth blogging. So apologies.

This weekend we've been trying to work our way through the Harry and David pears, so both mornings I made baked pears (first pic shows the finished pear as part of today's breakfast).Recipe:
(Serves any even number)

Pears (1/2 pear per person)

For each pear:
2 t unsalted butter (approx)
1 T pecan meal
1/2 t san on tou; or light brown sugar; or maple sugar (not syrup)
1/2 t freshly ground nutmeg
pinch salt

Preheat oven to 375F. Cut the pears in half. If the pears have tough skins, peel. Otherwise, leave skins on.

Using a small melon baller, remove the seeds from the pear. Cut out the stem and blossom. Arrange the pears in an appropriately sized baking dish (covered is preferable but not required; see picture above showing the pears arranged in the baking dish I used).

Using the same melon baller, place one ball of butter in the depression in the pear. Mix the other ingredients together and dust over the pears. Pour 1/4" hot water in the bottom of the baking dish.

Bake, covered with the lid or with foil, for 20 minutes. Uncover and bake 10 minutes more. Serve warm.