Looking to mix up your dessert table this holiday season? Baked fruit is the perfect way to do so. Whether you serve them at room temperature or warm them up first, baked pears are guaranteed to be a hit.
This recipe by Diane Rossen Worthington was originally published in the Chicago Tribune.
- 2 Cups dry red wine, Merlot or Cabernet Sauvignon
- 1 Cup tawny port wine
- 1 Cup sugar
- 1 cinnamon stick
- 2-inch piece lemon or orange zest
- 8 Bosc pears, ripe, but firm with stems attached
Preheat the oven to 350 F.
In a medium nonaluminum saucepan over medium heat, bring the red wine, port, sugar, cinnamon, and lemon or orange zest to a simmer, and dissolve the sugar. Remove the cinnamon stick.
Core the pears from the bottom and then cut the bottom flat so that they can stand upright.
Wrap a small piece of aluminum foil around each stem to protect it from burning.
Place the pears stem side up in a large baking pan and then pour the wine mixture over them. (Reserve the saucepan.)
Bake the pears for about 1 hour or until tender when pierced with a knife, basting every 15 minutes with the wine mixture.
Remove the pears from the oven and carefully remove the foil from the stems. Transfer the pears to a serving platter.
Pour off the remaining wine mixture into the reserved saucepan. Bring to a simmer on medium-high heat and reduce the wine until it becomes a glaze.
Spoon the glaze over the pears.
Garnish with fresh mint leaves, and serve warm, with vanilla ice cream if desired. These pears are also excellent served at room temperature.