Vin Santo Roasted Pears

Christopher Hirsheimer

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

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. 

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. 

Nutrition

Calories per serving:

248 calories

Dietary restrictions:

High Fiber, Low Sodium Kidney Friendly, Vegetarian, Gluten Free, Wheat Free, Egg Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free

Daily value:

12%

Servings:

4
  • Fat 6g 9%
  • Carbs 44g 15%
  • Saturated 4g 18%
  • Fiber 6g 23%
  • Trans 0g
  • Sugars 32g
  • Monounsaturated 2g
  • Polyunsaturated 0g
  • Protein 1g 2%
  • Cholesterol 15mg 5%
  • Sodium 5mg 0%
  • Calcium 22mg 2%
  • Magnesium 16mg 4%
  • Potassium 244mg 7%
  • Iron 0mg 2%
  • Zinc 0mg 1%
  • Phosphorus 27mg 4%
  • Vitamin A 50µg 6%
  • Vitamin C 11mg 19%
  • Thiamin (B1) 0mg 2%
  • Riboflavin (B2) 0mg 3%
  • Niacin (B3) 0mg 2%
  • Vitamin B6 0mg 3%
  • Folic Acid (B9) 13µg 3%
  • Vitamin B12 0µg 0%
  • Vitamin D 0µg 0%
  • Vitamin E 0mg 2%
  • Vitamin K 8µg 10%
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