Warm Up This Winter With Baked Pears in Wine
Pear Baked in Red Wine Looking for a heart-healthy warm dessert this winter? Baked pears in wine provides a scrumptious, sweet treat that takes only minutes to prepare. To get started, you’ll need a bottle of red or white...
Looking for a heart-healthy warm dessert this winter? Baked pears in wine provides a scrumptious, sweet treat that takes only minutes to prepare. To get started, you’ll need a bottle of red or white wine and one pear per person you’d like to serve. Pears from your local farmer’s market may turn out to be sweeter than the ones you get at supermarket, but this dish will work out just as well with either variety. Many cooks insist that Bartlett pears are the best for flavor in this dish, but Anjou pears have a delightful texture once baked. You’ll also want to have some honey, cinnamon, cloves and nutmeg on hand.
Preheat your oven to 300 degrees, and while you’re waiting for it to warm up, prepare the fruit. Washed skins can be left on because pear rinds are quite thin after baking. Chop the pears into quarters and remove cores and seeds, then nestle the fruit into an appropriately sized baking dish. Add wine to the base of the dish, but not so much that the fruit is floating in it. The amounts used will depend on the size of the pears and the dish. Next, add one whole clove per pear, and dust the top of the dish with cinnamon. If you prefer sweeter desserts, add a small dollop of honey—perhaps 1/4 teaspoon per pear—on top of the fruit.
Next, cover the dish either with a lid or foil and put it in the oven to bake until the fruit above the wine becomes slightly browned. You should be able to smell the spicy, sweet aroma of the baking fruit a few minutes before it’s ready. Eat hot, topped with nutmeg, ice cream or butterscotch syrup.