Sometimes a dessert is as simple as showcasing the best of Winter’s bounty. Pears are seasoned with orange, lemon and cinnamon, then slow roasted the French way, to harness all of the fruit’s spicy sweetness. This recipe comes to us from Vivian of Macca’s Meatless Monday.
Serves 12
- 8 bosc pears, with stems intact
- 1 lemon, halved
- 1 1/2 cups dry white wine
- 1 1/4 cups sugar
- the zest of 2 navel oranges
- 2 cinnamon sticks
- 1/3 cup orange liqueur*
*optional
Preheat oven to 375°F
Squeeze the lemon into a bowl of cold water. Peel the pears, leaving the stems intact, and drop them in the water immediately after peeling.
In a saucepan over medium-high heat, combine the wine, 2 cups of water, the sugar, the zest, the cinnamon sticks and the liqueur. Bring to a boil, stirring until the sugar is dissolved. Turn heat down to medium-low and simmer the mixture for about 5 minutes, or until the syrup begins to thicken.
Drain the pears and arrange them on their sides in a baking dish just large enough to hold them in one layer. Pour the syrup over the pears.
Cover the dish tightly with foil and bake the pears for 30 minutes.
Remove the foil, turn the pears over gently and replace the foil. Bake the pears for 20 to 30 minutes more, or until they are tender.
Let the pears cool, transfer them carefully to a deep serving dish, and ladle the cooking syrup with the zest over them.
Chill the pears, covered, overnight and serve them with some of the syrup.
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