Vin Santo Roasted Pears

Vin Santo Roasted Pears
Staff Writer

Christopher Hirsheimer

We roast Anjou, Comice, or Bartlett pears for this simple dessert in any number of Italian passiti, or sweet dessert wines — vin santo from Tuscany, recioto di soave from the Veneto, or any of the nonsparkling moscati. The prices and delicate flavors of these wines vary; choose one that suits your budget and taste. 

Ingredients

  • 1/4  Cup  sugar
  • Juice of 1/2 lemon
  • 1  Cup  vin santo, or another sweet dessert wine
  • whole vanilla bean
  • ripe, semi-firm pears, halved and peeled
  • 2  Tablespoons  soft butter

Directions

Preheat the oven to 375 degrees. 

Put the sugar, lemon juice, and the dessert wine in a medium baking dish and stir until the sugar dissolves. Split the vanilla bean lengthwise and scrape the seeds into the dish, then add the pod. Use a measuring spoon or a melon baller to scoop out the core. Arrange the pears in the dish in a single layer, cut side down. Spoon the wine over the pears. Scatter the butter in pieces around the pears. 

Roast the pears, basting them once or twice, until they are tender and the juices are syrupy, about 1 hour. Let the pears cool before serving them. 

Nutritional Facts

Total Fat
6g
9%
Sugar
6g
7%
Saturated Fat
2g
8%
Cholesterol
1mg
0%
Carbohydrate, by difference
19g
15%
Protein
1g
2%
Vitamin A, RAE
1µg
0%
Calcium, Ca
12mg
1%
Choline, total
4mg
1%
Fiber, total dietary
2g
8%
Folate, total
8µg
2%
Magnesium, Mg
10mg
3%
Niacin
1mg
7%
Phosphorus, P
27mg
4%
Selenium, Se
1µg
2%
Sodium, Na
29mg
2%
Water
36g
1%

Pear Shopping Tip

Buying fruits in season when they are at the peak of their freshness make for great tasting food and can save you money.

Pear Cooking Tip

Don’t throw out your overripe fruit – instead blend into a smoothie or salad dressing, add to muffin batter, bake into a cobbler, or boil down with sugar and a little lemon juice to make jam.