What are you gonna cook?' That's what Thanksgiving was all about when I was a kid," says Pat Neely, co-owner of Neely's Bar-B-Que restaurant chain and costar of Down Home With the Neelys with his wife, Gina. Nowadays, the culinary couple try to put a spec
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COOK TIME

1 Hour

PREPARATION TIME

20 Minutes

INGREDIENTS

• 1/3 cup brandy or apple cider
• 1/2 cup raisins, golden and regular
• 1/4 cup crystallized ginger
• 1 tablespoon lemon juice
• 1/2 cup water
• ¾ cup light brown sugar
• 1 teaspoon cinnamon
• ¼ teaspoon ground nutmeg
• 2 tablespoon butter
• 6 item Bosc pears, peeled, cut in half and cored

PREPARATION

Place first five ingredients in a small saucepot. Heat until warmed through, swirl the pan to coat the dried fruit, and set aside to soak. Combine the brown sugar, cinnamon and nutmeg in a medium bowl. Using your fingers, crumble the butter into the mixture until it forms a slightly moist crumb topping. Fill each pear with some of the mixture. Place the pears in a 9-by-13-inch baking dish; pour the brandy mixture evenly over the pears. Cover with foil and bake for 30 minutes at 375°F. Uncover, gently flip the pears upside down—it's fine if some of the mixture falls out of the center. Bake for an additional 30 minutes. Transfer the pears to serving bowls; spoon the juices and fruit over. For added flair, serve each pear with a scoop of vanilla frozen yogurt or sprinkle ¾ cup of chopped walnuts on top.

YIELD

6 Serving/s

Nutritional Information

Per serving: 314 calories, 65 grams carbohydrate, 10 milligrams cholesterol, 4 grams fat, 1 gram protein, 15 milligrams sodium.