Pears Baked in Red Wine
From the book Cooking for the Week by Diane Morgan, Dan Taggart, and Kathleen Taggart
| Serves | 4 |
Introduction
This is simplicity itself. The pears bake in a special mixture of wine and maple syrup for two hours with only a few bastings. A bulb baster is a handy tool to have, but you can just use a spoon if you don’t have one.
Ingredients
| 4 | firm unpeeled Bosc or Anjou pears | |
| 1 | cup red Zinfandel wine | |
| ½ | cup maple syrup | |
| 1 | tsp. pure vanilla extract | |
| ½ | tsp. ground nutmeg | |
| 1 | strip lemon zest, about ¼ inch wide and 1½ inches long | |
| ~ | Pinch of salt |
Steps
- Preheat the oven to 300°F. Trim the base of each pear to allow it to stand upright. Combine all the remaining ingredients in a 9- or 10-inch glass pie plate. Stand the pears in the wine mixture.
- Bake for 2 hours, basting the pears with the pan juices every 30 minutes or so. Transfer the plate to a rack to cool. Serve warm or chilled, with the pan juices.
This content is from the book Cooking for the Week by Diane Morgan, Dan Taggart, and Kathleen Taggart.
Copyright 2006 Culinate, Inc.