Here's an elegant yet simple twist on the autumn classic. Pears are oven-poached in R-10 Braman Riesling wine, which is known for its floral accents and aromas and hints of honey and pear. Delicious hot, room temperature or chilled.
INGREDIENTS:
- 4 ripe pears, preferably Bosc, with stems, washed and dried
- 2 cups R-10 Braman Riesling
- 1/4 cup honey
- 4 cinnamon sticks
- 4 bay leaves
- 4 strips orange zest, (see Tip)
PREPARATION:
- Preheat oven to 400°F.
- 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.
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.
