Riesling Baked Pears

Rating: 4.09 stars
11 Ratings
  • 5 star values: 1
  • 4 star values: 10
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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. Source: EatingWell Magazine, October/November 2006

Marie Simmons
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Ingredients

Directions

  • Preheat oven to 400 degrees F.

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  • 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.

Tips

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.

Nutrition Facts

Per Serving:
243 calories; 0.2 g total fat; 2 mg sodium. 183 mg potassium; 44.3 g carbohydrates; 4.6 g fiber; 32 g sugar; 0.7 g protein; 37 IU vitamin a iu; 6 mg vitamin c; 11 mcg folate; 15 mg calcium; 11 mg magnesium; 17 g added sugar;
Exchanges:

1 fruit, 2 other carbohydrate

Reviews (11)

Read More Reviews
11 Ratings
  • 5 star values: 1
  • 4 star values: 10
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
Pamela Montgomery
Rating: 5 stars
12/21/2017
This recipe was elegant and delicious using honey meade & a handful of ground walnuts. Easy to make while baking several items for an amazing dinner! Read More
EatingWell User
Rating: 4 stars
09/06/2015
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. Read More
EatingWell User
Rating: 4 stars
11/13/2011
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 Read More
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EatingWell User
Rating: 4 stars
10/31/2011
I have made this twice for company. It was a big hit. Just make sure your pears are ripe. Cathy Clifton NJ Read More
EatingWell User
Rating: 4 stars
10/31/2011
I made this without the orange zest and used a Chenin Blanc. It's delicious and makes the house smell wonderful! Deborah S. MD Read More
EatingWell User
Rating: 4 stars
10/31/2011
Add a pinch of nutmeg and 1 clove omit the honey core the pears to remove the pits score the skin and cook in the microwave instead. It works just as well with red wine and a dash of sugar substitute. Anonymous Ottawa ON Canada Read More
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EatingWell User
Rating: 4 stars
10/30/2011
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.) Read More
EatingWell User
Rating: 4 stars
10/30/2011
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:) Read More
EatingWell User
Rating: 4 stars
10/30/2011
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. Read More
EatingWell User
Rating: 4 stars
10/30/2011
Microwaves destroy any nutrients the pear might have had.:) Never microwave. Read More
Margaret
Rating: 4 stars
10/29/2011
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! Read More
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