The sweet charm of pears - Oven-baked Pears With Dried Cranberries and Maple Syrup Served With Cardamom Zabaione

I have been thinking about a lot of things to write about here, thoughts popping up while I do something, drive the car or walk the dog, some are too controversial or provocative and some of them I need to think about a bit more before I ramble about them here. And I also need to have more time and lately time is really not in abundance here, always something that is pressing, job things or family things and when there isn't I am the perfect time waster. Although I realize that it is important for me and probably my way to recharge my mental batteries but I so wish I didn't do it. I suspect I waste time because I don't want to do some of the boring things that always lurk in our lives. Why I wonder? Why do they have to exist? 

But this dessert is not boring to make, it is very easy and it is very gratifying to eat!

OVEN-BAKED PEARS WITH DRIED CRANBERRIES AND MAPLE SYRUP SERVED WITH CARDAMOM  ZABAIONE
4 servings

4 pears
dried cranberries
maple syrup
salted butter

zabaione:
4 egg yolks
100 g sugar
150 ml white wine
2 largish pinches of ground cardamom

 Cut the pears in halves, if you want you can peel them but it is not necessary, and take out the core with a spoon or a small scoop thing.

 Grease a oven-proof form. Melt a little butter and brush the cut surfaces of the pears with it and then put the pears in the form. Put 3-4 dried cranberries into the holes and fill them with maple syrup.

 Bake in a pre-heated oven (175°C/350°F) for 15-20 minutes or until the pears are cooked and soft.

 While the pears are in the oven, you make the zabaione: Mix egg yolks, cardamon and sugar and whisk  until the mixture is palest yellow tending towards white, then beat in the white wine and continue to beat in a baine marie/double boiler. Do not let it boil, as soon as it thickens you remove it and let it cool down a bit.

- Serve the pears with the zabaione, either warm or cold.