The recipe is very forgiving; Thank Goodness, because I DOUBLE the saucing ingredients to have extra.
I left this recipe in the original form becasue it was a good one. The timing is on the mark.
Ingredients:
4 firm-ripe pears (any variety)
1 Tbs. unsalted butter, softened
2 Tbs. plus 2 tsp. honey
1/2 cup sweet dessert wine (or what I use:Moscato)
1/4 cup light brown sugar (optional)
Preparation:
- Position a rack in the center of the oven and heat the oven to 375°F.
- Peel, halve, and core the pears using a mellon baller.
- Smear the butter over the bottom of a 9x13-inch baking dish or small roasting pan.
- Set the pear halves cut side down in the dish.
- Drizzle 1 tsp. of honey over each pear half (and sprinkle brown sugar if you've used it). Pour in the sweet wine.
- Roast for 40 min.
- Remove the dish from the oven and, using pot holders, tilt the dish so the juices pool in one corner. With a spoon, baste each pear with some of the juices.
- Continue to roast until the juices cook down to a glazy consistency and the pears are very tender and take on a light toasted color, another 15 to 20 min.
- Lift up the cut side of a pear; it should look nicely caramelized.
- Turn off the oven and leave the pears in the oven to keep warm until serving time (the liquid will continue to thicken and the pears will brown a bit more).
If the juices have completely evaporated at serving time, add a Tbs. or two of hot water to the pan and swirl to recreate a syrupy glaze. Drizzle the glaze over each pear.
(I cheat by making the pears ahead of time, place on a micowavable glass serving dish, and give 'em a zap before serving.)
Serve warm.
Note: If you us the brown sugar, cover pan with foil for the first 40 minutes to avoid browning the pears too much.
Hint: Here's another way I cheat...Sara Lee makes a very good Pound Cake.
No comments:
Post a Comment