Pears with Nut Stuffing

Combine 1/3 cup granulated sugar, 1/3 cup water, and 1 tablespoon lemon juice in a large saucepan and bring to a boil over medium-high heat.

Cut the 4 ripe firm pears in half lengthwise and scoop out the cores using a small spoon or melon baller to create a cavity for the filling.

Mix together the finely chopped nuts, 2 tablespoons granulated sugar, 1 tablespoon brandy, 1 tablespoon sour cream, and 1/4 teaspoon vanilla extract in a small bowl until well combined.

Spoon the nut mixture evenly into the hollowed cavities of each pear half, filling them generously.

Carefully place the stuffed pear halves into the boiling sugar syrup, cut-side up, and reduce heat to medium.

Simmer the pears for approximately 15 minutes until they are tender but still hold their shape, basting occasionally with the cooking syrup.

Remove the pears from the heat and allow them to cool slightly in the syrup.

Whip the 1/2 cup sour cream with 1 tablespoon sugar until light and fluffy, creating a topping for the pears.

Transfer the cooled pears to a serving platter and top each half generously with the whipped sour cream mixture.

Drizzle the reserved cooking syrup around the pears and serve at room temperature or chilled, as preferred.