Riesling Baked Pears

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.

Marie Simmons

Used by permission. (c) Eating Well, Inc.

Riesling Baked Pears

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    Ingredients

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

    directions

    Prep: 20 min Total: More than 60 min
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    • 1

      Preheat oven to 400F.

    • 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.

    notes

    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.

    nutritional information

    Calories:
    244
    Fiber:
    5 g
    Fat:
    0 g
    Saturated Fat:
    0 g
    Carbohydrates:
    45 g
    Protein:
    1 g
    Sodium:
    2 mg
    Monounsaturated Fat:
    0 g
    Exchanges:
    1 fruit, 2 other carbohydrate
    Cholesterol:
    0 g
    Carbohydrate Servings:
    3
    Potassium:
    187 mg
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