Recipe courtesy of Gale Gand
Cinnamon Roasted Pears with Cider Reduction
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 230
- Total Fat
- 0
- Saturated Fat
- 0
- Carbohydrates
- 59
- Dietary Fiber
- 6
- Sugar
- 47
- Protein
- 1
- Cholesterol
- 0
- Sodium
- 8
- Total: 1 hr 45 min
- Prep: 15 min
- Cook: 1 hr 30 min
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
- 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.