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Riesling Baked Pears

October/November 2006

Your rating: None Average: 4.1 (50 votes)

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.



READER'S COMMENT:
"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! "
Riesling Baked Pears

Makes: 4 servings

Active Time:

Total Time:

Ingredients

  • 4 ripe pears, preferably Bosc, with stems, washed and dried
  • 2 cups Riesling or other fruity white wine
  • 1/4 cup honey
  • 4 cinnamon sticks
  • 4 bay leaves
  • 4 strips orange zest, (see Tip)

Preparation

  1. Preheat oven to 400°F.
  2. 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.
  3. 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.
  4. 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 & Notes

  • 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

Per serving: 241 calories; 0 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 43 g carbohydrates; 1 g protein; 4 g fiber; 2 mg sodium; 176 mg potassium.

Carbohydrate Servings: 3

Exchanges: 1 fruit, 2 other carbohydrate


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