Special shout out to Sprouts for sponsoring this post and giving me the notice that it’s national pear month So I have yet one more reason to stock up on pears.
The holiday of food has finally passed, you’re probably finishing up leftovers today, and you might be a little pie’d out.
If that’s a thing.
I think around this time of year we’re good on cakes and cookies and pies (still planning on making all of these) that we forget about the good scoop of ice cream with toppings situation.
This situation’s great too because we’re using in season pears (December is national pear month) and having them poached in a classic spiced citrus-y mixture that echoes off mulled cider spices, making it “winter appropriate” which is me reasoning to everyone else that ice cream is a year round menu item.
The pears we use are also important for this, bartlett and other varieties might have issues being cooked and falling apart so we’re riding the bosc train, and making a stop at Sprouts for their wide selection of good, affordable produce.
This recipe couldn’t be easier, we just heat up some maple syrup with water and spices and call it a day. You can make it ahead of time and just gently warm up on the stove when you make the butterscotch and build the sundae. The warm and cold situation is one of my favorite combos and the pears just sort of melt in your mouth with all the spice, it’s different in a way that’ll impress your guests without making you work too hard. Perfect for the holidays.