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Pears -- After removing the core - scoop out a bit of the pear using a small spoon and make sure to set that to the side.
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You want to scoop enough out so you have room for the stuffing.
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Dice up the pear that was scooped out of the pear halves.
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Cut a small slice off the bottom (uncut portion) of the pear so it will set flat in a baking dish.
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I use a 9x9 baking dish and spray well with pam.
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I also add about 1 cup of water to the bottom.
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This prevents the pear from burning.
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Sauce -- Start the sauce before the sausage so it can simmer.
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In a small sauce pan on medium heat, add the butter, orange juice, brown sugar, maple syrup, and cloves and bring to a light boil for just a minute and then reduce to medium low to let it reduce.
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Sausage Filling -- In a medium pan over medium high heat, melt 1/2 the butter and then add the sausage and cook until golden brown.
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If you are using pork sausage, don't add the butter as pork has a higher fat content.
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Turkey sausage has less fat content and you need the butter to saute it.
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Once it is done, remove to a paper plate lined with a paper towel to drain.
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If you used pork sausage, make sure you only keep a teaspoon of the pan drippings to saute the vegetables inches If you used turkey sausage, add the remaining 1/2 butter to the pan and keep on medium to medium high heat.
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Add the garlic, onion, celery and cook 2 minutes, then add in the pear and cook another 3-4 minutes until everything is tender.
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Stir in the thyme, salt, pepper, and cooked sausage, and mix to combine.
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Remove from the heat.
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In a small bowl, add the milk and dip the bread slice in it for just a few seconds; squeeze well, and add to the pork mixture breaking it up as you go.
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Also add the beaten egg and mix well.
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Add the sausage mixture to the pears, piling it up high.
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If you have any leftover stuffing, make sure to save it.
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You can just bake it as a nice side for grilled chicken, stuff it in chicken breasts or in pork chops.
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Or stuff it in an acorn squash.
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Bake -- Preheat your oven to 350, middle shelf.
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Drizzle a little of the glaze over the stuffing and brush on the pears.
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As the pears cook, every 15 minutes I brush a little more of the glaze on.
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Bake for about 30-40 minutes until the pears are tender.
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As they cook, keep an eye on the water in the bottom of the pan.
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I make sure there is always a little water so they don't burn.
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Serve -- Garnish each pear with the chopped pecans.
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ENJOY!
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As I said, this makes a wonderful breakfast, lunch or dinner.
