Prep 15 mins
Cook 45 mins
So yummy. Pears oven baked and poached in a honey-wine sauce with cinnamon and orange flavors infused. The first time DH and I had this for dessert we were simply astounded at how these simple flavors combined to make such a rich and flavorful treat.
- 4 ripe pears, washed and dried (preferably Bosc with stems still attached)
- 2 cups riesling wine or 2 cups other fruity wine
- 1⁄4 cup honey
- 4 cinnamon sticks
- 4 bay leaves
- 4 slices orange zest
- Tip: For the orange zest, scrub the orange first and then use a vegetable peeler to remove the strips of zest. Make sure to leave behind the bitter, white pith.
- Preheat oven to 400 degrees. Slice a thin piece off the bottom of each pear so that it will sit flat, standing up straight.
- Arrange the pears in a pie pan or oven-proof small casserole dish.
- Whisk wine and honey in a medium bowl until blended. (I usually have to microwave mine to make the honey melt a bit so that they will combine.).
- Pour honey-wine mixture over pears and add cinnamon sticks, bay leaves and orange zest to the liquid.
- Roast the pears, basting every 15 minutes, until they are tender and a bit wrinkled (about 45 minutes to 1 hour).
- Use a slotted spoon to transfer the pears to serving dishes. Put the honey-wine mixture into a small saucepan and bring to a boil. Boil until slightly thickened, about 6 minutes. Drizzle over pears and garnish with cinnamon sticks and orange zest.
- Serve warm, at room temp, or chilled.
- Note: We sometimes put a small scoop of vanilla ice cream on this. Very rich and yummy. Another option: try cheese, such as ricotta or mascarpone -- sweeten cheese and stir it first.
I made these today for a "girls lunch", and they went over very well! Didn't change a thing, except to use the wine I had on hand- White Zin. I'll be making these again, as they are simple to prepare, but present beautifully!