Serves Four
| 4 |
|
Pears, Firm and Ripe
|
| 1 tbsp. |
|
Butter, Unsalted
|
4 tsp.
|
|
Honey |
| ½ cup |
|
Wine, Sweet (e.g., Late
Harvest Vidal)
|
small
pitcher
|
|
Heavy Cream
|
|
|
|
Position a
rack in the center of the oven and set to 375 ° F.
Peel, halve, and core 4 firm-ripe pears of any variety. Smear 1
tbsp. unsalted butter, softened 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. Pour in
½ cup sweet dessert wine, such as a Late Harvest Vidal.
Roast for 40 minutes. Remove the dish from the oven and tilt the dish
so the juices pool in one corner. With a spoon, baste each pear
with the juice. Continue to roast until the juices cook down to a
glazed consistency and the pears are very tender, taking on a light
toasted color, about another 15-20 minutes. 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.
If the juices have completely evaporated at serving time, add a tbsp.
of hot water to the pan and swirl to recreate a syrupy glaze. Drizzle
the glaze over each pear. Serve warm with a small pitcher of heavy
cream
to pour over the pears. Leftovers are good eaten at room
temperature or
warmed gently.
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|
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