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Riesling Baked Pears
Riesling Baked Pears
10 Reviews
From: EatingWell Magazine, October/November 2006
Here's an elegant yet simple twist on the autumn classic. Pears are oven-poached in Riesling wine, which is known for its floral accents and aromas and hints of honey and pear. Serve this dessert with lightly sweetened ricotta cheese. Delicious hot, room temperature or chilled.
- By: Marie Simmons EatingWell Recipe Contributor
Ingredients 4 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
- 4 ripe pears, preferably Bosc, with stems, washed and dried
- 2 cups Riesling or other fruity white wine
- ¼ cup honey
- 4 cinnamon sticks
- 4 bay leaves
- 4 strips orange zest, (see Tip)
Preparation
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Active
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Ready In
- Preheat oven to 400°F.
- Cut a thin slice off the bottom of each pear, so they will stand upright. Arrange the pears in a 9- to 10-inch pie pan or similar baking dish. Whisk wine and honey in a medium bowl until well blended; pour over the pears. Add cinnamon sticks, bay leaves and orange zest to the wine mixture around the pears.
- Roast the pears, basting every 15 minutes, until they are wrinkled and tender, 45 minutes to 1 hour, depending on the type of pear used.
- Use a slotted spoon to transfer the pears to shallow dessert bowls. Pour the wine mixture into a small saucepan; bring to a boil. Boil until slightly thickened, about 6 minutes. Drizzle over the pears and garnish with the cinnamon sticks, bay leaves and orange zest. Serve warm, at room temperature or chilled.
- Make Ahead Tip: Cover and refrigerate for up to 1 day.
- Tip: Scrub the orange first—and if it's an organic orange, so much the better—then use a vegetable peeler to remove strips of orange zest, leaving behind any of the bitter white pith.
- Per serving: 243 calories; 0 g fat(0 g sat); 5 g fiber; 44 g carbohydrates; 1 g protein; 11 mcg folate; 0 mg cholesterol; 32 g sugars; 17 g added sugars; 37 IU vitamin A; 6 mg vitamin C; 15 mg calcium; 0 mg iron; 2 mg sodium; 183 mg potassium
- Carbohydrate Servings: 3
- Exchanges: 1 fruit, 2 other carbohydrate
Reviews 10
September 06, 2015
By: EatingWell User
Beautiful, elegant, tasty dessert.
I would appreciate comments on why my sauce might not have thickened. I followed recipe exactly.
Pros: So easy and wonderful to prepare ahead.
Cons: I could not get the sauce to thicken at all.
November 13, 2011
By: EatingWell User
Delicious and so easy
This recipe was great. I have nothing bad to say about it. My husband suggested it might be great to serve some sauce drizzled on angel food cake with it. YUM!
Pros: Easy, few ingredients, delicious
October 18, 2010
By: Peggspark
This is a wonderful fall recipe! I cut the recipe in half for just my husband and myself and it was easy and delicious! I also served a small dollop of ice cream along with the pear - especially yummy when eaten warm!
June 24, 2010
By: EatingWell User
Microwaves destroy any nutrients the pear might have had.:) Never microwave.
October 13, 2009
By: EatingWell User
This is my "go to" dessert for dinner guests - always a hit. I never peel or core the pears. I've used Reisling, crystallized ginger and honey with creme fraiche or mascarpone - port, slivered almonds and dried cherries with a drizzle of melted chocolate - whatever inspires me at the time, and they are always fantastic. Better yet, they can be made ahead and kept at room temperature. Couldn't be easier.
September 29, 2009
By: EatingWell User
haven't made this yet, but i have done baked pears many times before...the baking process usually makes the pears very soft, so you can just sit them up on a plate or in a bowl with some ricotta on the side, drizzle some sauce over the top and serve with a spoon...just scoop into the pear to get a bite and enjoy :)
September 25, 2009
By: EatingWell User
How do you eat this? My kids want to try it, but it sounds difficult to eat. (Please ignore my rating. To leave a question/comment, I am required to enter a rating.)
September 21, 2009
By: EatingWell User
I have made this twice for company. It was a big hit. Just make sure your pears are ripe.
Cathy, Clifton, NJ
September 21, 2009
By: EatingWell User
I made this without the orange zest and used a Chenin Blanc. It's delicious, and makes the house smell wonderful!
Deborah S., MD
