From: Pastry Chef Patti Dellamonica Bauler, One Market Restaurant, San Francisco. Yield: 4 servings. 4 ripe Bosc pearas 1 Tbsp. lemon juice 1⁄2 cup dark brown sugar 1⁄2 cup sugar 1⁄2 tsp. ground cinnamon 1⁄4 tsp. ground cardamom 1⁄4 tsp. ground nutmeg 1⁄2 tsp. ground allspice 1⁄2 tsp. ground ginger 1 vanilla bean, split and seeded 3 Tbsp. unsalted butter 1⁄2 tsp. orange zest 2 Tbsp. orange juice 1⁄2 cup apple or pear cider 2 Tbsp. dark rum (optional) Peel, halve and core the pears. Rub ...

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