Roasted Pears in Red Wine and Cinnamon Glaze
- 2 tablespoons honey
- 2 tablespoons light brown sugar
- 2 tablespoons light-bodied red wine, like Beaujolais
- 1/2 teaspoon cinnamon
- 6 medium pears, ripe but firm, peeled, quartered, and seeded
- 3/4 cup sliced almonds
- 1/4 cup sugar
- 1 large egg white
Preheat the oven to 400 degrees F.
Combine the honey, sugar, wine, and cinnamon in a 9-inch baking dish. Add the fruit and toss to coat. Roast until tender, 20 to 30 minutes. When the fruit is cooked, remove it from the pan, and reduce the oven temperature to 350 degrees F.
Meanwhile, toss the almonds and sugar together, then add the egg white, and mix well to coat. Lightly grease a baking sheet and spread the almond mixture on it. Bake the almonds, turning them with a spatula every 5 minutes, until golden brown and caramelized, about 10 to 12 minutes.
Serve the fruit warm or at room temperature, with the almonds sprinkled on top.
Recipe courtesy of "American Brasserie" by Gale Gand, Rick Tramonto, Julia Moskin: Clarkson N. Potter Publishers, 1997