Roasted Bosc Pears with Pomegranate Glaze

Name: Roasted Bosc Pears with Pomegranate Glaze
Yield: 6 Servings
Ingredients: 3/4 cup dry red wine, such as Syrah or Zinfandel; 3/4 cup pomegranate juice; 1/2 cup sugar; 1 cinnamon stick; 2 teaspoons grated orange peel; 6 Bosc pears with stems, peeled; Vanilla ice cream, for serving (optional); Purchased biscotti, for serving (optional)

Diane Rossen Worthington6 ServingsSource

fruit dessert dessert pear nut-free gluten-free dairy-free vegan roast do not show on encore

Roasted Bosc Pears with Pomegranate Glaze

Ingredients

3/4 cup dry red wine, such as Syrah or Zinfandel

3/4 cup pomegranate juice

1/2 cup sugar

1 cinnamon stick

2 teaspoons grated orange peel

6 Bosc pears with stems, peeled

Vanilla ice cream, for serving (optional)

Purchased biscotti, for serving (optional)

Method

Preheat oven to 350°F. Stir wine, pomegranate juice, sugar, cinnamon stick, and orange peel in medium saucepan over medium heat until sugar dissolves, about 3 minutes.

Using small melon baller, core pears from bottom of wide end. Trim bottoms flat and stand upright in 8x8x2-inch baking dish. Pour pomegranate-wine sauce over pears. Roast pears until tender when pierced with knife, basting pears with sauce every 20 minutes, about 1 hour. Using spatula, transfer roasted pears to serving platter. Transfer pan juices to small saucepan. Simmer until reduced to 2/3 cup, about 5 minutes. DO AHEAD Can be made 4 hours ahead. Let sauce and pears stand at room temperature. Rewarm sauce before continuing.

Spoon glaze over pears. Serve warm or at room temperature with vanilla ice cream and biscotti.