4 ripe Bosc pears, with stems (washed and dried)
1 C sweet, fruity white wine (I used a sweet Madeira)
1/4 C honey
1 tsp. vanilla extract
2 cinnamon sticks (halved)
2 bay leaves
Preheat oven to 400 degrees. Cut thin slice off the bottom of each pear, so they will stand upright nicely. Place pears in a shallow baking dish or pie pan. Whisk wine, vanilla and honey in a bowl. Pour over the pears. Add cinnamon sticks and bay leaves around the pears.
Roast pears for about 45 minutes, basting every 15 minutes! Carefully transfer pears to a serving dish. Pour wine mixture into a small saucepan. Bring to a rolling boil for about 5 minutes, until thickened. Drizzle over the pears and garnish with the cinnamon sticks and bay leaves. I think it's best served warm, but it would definitely be good at room temperature or even chilled. Yummmm!
*I adapted this recipe from a Riesling Baked Pear recipe I found on the site: eatingwell.com
I make these similarly and also use them leftover cold on salads. Half of one of these, toasted pecans, left over chicken breast sliced up, equal amounts of the syrup, balsamic vinegar, and olive or walnut oil whisked together for the dressing. (And if you eat cheese, bleu or feta crumbled on top is really good with this salad.)
Sounds good Amenah! I love the salad idea! Yum.
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