Chianti-Roasted Pears
Chianti-Roasted Pears
Bosc pears become tender and caramelized on the outside when baked with a butter-and-sugar coating and basted with red wine. This is a super-easy dessert to serve for company.
Ingrediënten
6 Servings
- 1 Large Navel Orange
- 6 Bosc Pears
- ½ Cup Hearty Red Wine Such As Chianti
- ¼ Cup Water
- ¼ Cup Sugar
- 1 Tablespoon Butter Or Margarine Melted
Instructies
- Preheat oven to 450°F.
- With vegetable peeler, remove peel from orange in 2” by ½” strips.
- Reserve orange for another use.
- With melon baller or small knife, remove cores and seeds from pears by cutting through blossom end (bottom) of pears; leave peels on and stems attached.
- In shallow 1½- to 2-quart glass or ceramic baking dish, combine orange peel, wine, and water.
- Place sugar in medium bowl.
- Hold pears, one at a time, over bowl of sugar.
- Use pastry brush to brush pears with melted butter, then sprinkle with sugar until coated.
- Stand pears in baking dish.
- Sprinkle any remaining sugar into baking dish around pears.
- Bake pears 35 to 40 minutes or until tender when pierced with tip of small knife, basting occasionally with syrup in baking dish.
- Cool pears slightly, about 30 minutes, to serve warm.
- Or cool completely; cover and refrigerate up to 1 day.
- Reheat to serve warm if you like.
Nutritional Information
Calories: 135 kcal
