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!
Riesling Baked Pears
From EatingWell: 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.
9 Reviews for Riesling Baked Pears
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!
Microwaves destroy any nutrients the pear might have had.:) Never microwave.
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.
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 :)