Delicious Fall Desserts: Roasted Bosc Pear Variations

While scrambling to find an impressive do-ahead dessert for a recent dinner party, Deenso stumbled on a recipe for “drunken pears” that she deemed a keeper, and shares it here:

Bring 3 cups of Chianti Classico (or another good, full-bodied red wine), 1/2 cup sugar, and the zest of 2 oranges to a boil in a saucepan, stirring as the sugar dissolves. Peel 6 Bosc pears (keep the stems intact for a nice presentation, if you like) and slice the bottoms off, so they stands up straight. Place them upright and close together in a deep baking dish, and pour the wine over them. Bake at 350F, basting with the wine occasionally, until you can pierce them with a thin knife without resistance.

Remove the pears to a plate and cool to room temperature. Put the wine sauce in a saucepan and reduce over medium heat to a syrupy consistency. When the pears are cool, either slice them in half lengthwise or leave them whole, and remove the cores–from the bottom, if you’ve left them whole–using a melon baller or spoon, To serve, plate the pears with some gorogonzola cheese, and drizzle the reduced wine syrup over all.

caitybirdie adds that pears roasted this way are great in a salad with any blue cheese.

JoanN recommends another recipe for roasted Bosc pears that makes a great do-ahead party dessert. Here, they’re roasted in an amaretto caramel sauce and sprinkled with sugar-toasted crumbled almonds. This one’s so good it’s Thanksgiving-worthy, Joan declares.

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Baked Pears–impressive and easy dessert

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