Cinnamon Roasted Pears with Cider Reduction

This is a great way to have a fruit dessert any time of the year. Pears are available year-round and my favorite variety is Bartlett. Use[ organic honey if you can and leftover wine if you've got it. There are lots of different kinds of cinnamon--just make sure the one you choose is fresh.]

Total Time:
1 hr 45 min
Prep:
15 min
Cook:
1 hr 30 min

Yield:
4 to 6 servings
Level:
Easy

Ingredients
  • 2 cups apple cider
  • 4 ripe but firm medium pears, preferably Bartlett, unpeeled
  • 1/4 cup honey
  • 2 tablespoons light-bodied red wine (Beaujolais would be perfect)
  • 1/2 teaspoon ground cinnamon
Directions
Watch how to make this recipe.
  • Simmer the cider in a small saucepan until it becomes a thick, golden syrup, about 1 hour. Let cool until ready to serve.(The sauce can be refrigerated for up to 1 week.)

  • Preheat the oven to 400 degrees F.

  • Halve the pears lengthwise, and using melon baller, remove the seeds. Cut the halves in half lengthwise.

  • Combine the honey, wine, and cinnamon in a 9 by 13-inch baking dish. Add the pears and toss to coat. Bake until lightly browned and tender, about 20 to 30 minutes.

  • Serve the pears warm or at room temperature, surrounded by a "swoosh" of cider reduction.


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