Riesling Baked Pears
Here is an elegant Gluten-free dish perfect for the holidays! Serve this dessert with lightly sweetened ricotta cheese. Delicious hot, room temperature or chilled.
4 servings | Active Time: 20 minutes | Total Time: 1 hour 20 minutes
- 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)
- 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.
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
3 Carbohydrate Serving
Exchanges: 1 fruit, 2 other carbohydrate
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.
Recipe courtesy of EatingWell