River Valley and Ozark edition presents Ladies Night Out June 5, 2014 at the Conway Expo Center & Fiargrounds in Conway, AR.READ ONLINE
Baked Pears in Red Wine and Port Wine Glaze- RVOOriginally Published January 3, 2013 at 12:00 a.m.
Updated January 2, 2013 at 10:37 a.m.
Years ago, I happened to be at a Los Angeles food event where caterers were showing off their most celebrated dishes. I was struck by a platter of slightly wrinkled pears drizzled with ribbons of glossy red glaze. I had never considered cooking a pear with the skin on. I was in a hurry and didn’t have a chance to get the recipe, but I couldn’t get it out of my mind. It was a spectacularly elegant, yet rustic, dessert that seemed easy to put together. After all, no peeling required!
On my first try, I cooked the pears so long that the fruit was too soft and the glaze was concentrated with a decidedly burnt aftertaste — definitely not my best cooking moment. The next try resulted in a wonderful dessert that was not too heavy and was truly artful to look at. I have made so many variations along the way that I can honestly say this is one dessert that you can make your own. Below, you will find some other flavor ideas.
Baked fruits are every bit as good as roasted vegetables, both benefiting by the heat and caramelization that takes place in the oven. Roasting vegetables requires a higher heat and a drizzle of olive oil and seasoning to bring out their inherent melting sweetness. Fruits require some liquid and sugar to achieve a similar result. Bosc pears are a good choice for this bistro-style dessert because they have a creamy texture that holds up well during cooking.
I hope you’ll try these pears whether you are serving a crowd or just a small group. Serve them at room temperature, or reheat them just before serving; either way, this dessert will shine.
Help is on the way:
• Make sure the pears have stems attached for a pretty presentation. Also, wrap stems in foil so they don’t burn. Remove foil carefully after baking.
• Use a shallow rimmed glass or ceramic baking dish so the liquid can reduce.
• Try some other flavors: Substitute pomegranate juice or cranberry cocktail for the port, or use only red wine, or try a sweet dessert wine flavored with a vanilla bean, along with the sugar.
• This recipe may be prepared up to 8 hours ahead through step 5 and kept at room temperature.
• Serve these with biscotti or a crisp butter cookie.
• Serve with whipped cream or French vanilla ice cream.
Baked Pears in Red Wine and Port Wine Glaze
2 cups dry red wine, Merlot or Cabernet Sauvignon
1 cup tawny port wine
1 cup sugar
1 cinnamon stick
2-inch piece lemon or orange zest
8 Bosc pears, ripe, but firm with stems attached
Fresh mint leaves, for garnish
- Preheat the oven to 350 degrees. In a medium nonaluminum saucepan over medium heat, bring the red wine, port, sugar, cinnamon and lemon or orange zest to a simmer, and dissolve the sugar. Remove the cinnamon stick.
- Core the pears from the bottom; then cut the bottom flat so they can stand upright. Wrap a small piece of aluminum foil around each stem to protect it from burning.
- Place the pears stem side up in a large baking pan; then pour the wine mixture over them. (Reserve the saucepan.) Bake the pears for about 1 hour or until tender when pierced with a knife, basting every 15 minutes with the wine mixture.
- Remove the pears from the oven, and carefully remove the foil from the stems. Transfer the pears to a serving platter.
- Pour off the remaining wine mixture into the reserved saucepan. Bring to a simmer on medium-high heat, and reduce the wine until it becomes a glaze. Spoon the glaze over the pears.
- Garnish with fresh mint leaves, and serve warm, with vanilla ice cream if desired. These pears are also excellent served at room temperature.
Diane Rossen Worthington is an authority on new American cooking. She is the author of 20 cookbooks, including her most recent, Seriously Simple Parties (Chronicle Books, 2012), and is also a James Beard award-winning radio-show host. Contact her at www.seriouslysimple.com.