Turkey with pear

Description

The recipe won't take much time. The main thing is to prepare the pears in advance—instead of buying tasteless imported fruit at the supermarket in December, right before the holidays, I set aside a couple of kilograms of my own pears grown in an ecologically clean area, without using GMOs, and so on. They are more aromatic, tastier, and, most importantly, when baked they don't turn into mush, but retain their texture and shape (provided, of course, they were picked slightly unripe and firm). Anyway, here's how to make it. Serve hot.

Instructions