Roasted Pears with Macaroon Crumbles

Roasted Pears with Macaroon Crumbles

• 2 Firm Bosc pears, halved and cored
• 1 Tbsp unsalted butter or buttery spread, such as Earth Balance
• 3 Tbsp sugar, divided
• 2 Tbsp almond liqueur, such as Amaretto, or orange juice
• 1/3 cup boiling water
• 2 gluten-free coconut macaroons, such as Manischewitz, or homeade Coconut Macaroons
• 1/4 cup whipped cream- fresh or plain yogurt for garnish
• 1. Place a rack in the middle of the oven. Preheat the oven to 425 degrees F. Spread the butter on the bottom of an 8-inch baking dish. Sprinkle 2 tablespoons of the sugar on the bottom of the dish and arrange the pears, cut side up, on the sugar. Coat the cut side of the pears with cooking spray and sprinkle them with the remaining tablespoon of sugar.
• 2. Roast the pears, uncovered 20 minutes. Add the boiling water and the liqueur to the dish and stir until the sugar from the bottom of the pan is dissolved. Baste the pears with the pan juices. Sprinkle the top of each pear with crumbled macaroons.
• 3. Roast the pears for 15 minutes more, or until they are tender and the macaroons are toasted and crunchy. Serve warm, with a dollup of whipped cream, creme fraiche or plain yogurt.