Baked apples have become a fall and holiday tradition for many people.
They take advantage of the fall fruit’s abundance and leave the house smelling heavenly from the cinnamon and spices used.
Pears, too, make wonderful roasted and spiced fruits. They make an elegant display on the plate for holiday table. But, liked roasted apples, roasted pears can be served anytime.
The following recipe, provided in a story from The Associated Press, calls for a cup of red wine, and most of the alcohol will cook off. You could substitute a cup of apple juice, but the sauce will lose its burgundy color and, instead, be more golden.
While the recipe looks sophisticated and like part of an Old World feast, you could pipe additional whipped cream around the pears and sprinkle lightly with cinnamon for additional eye appeal.
Here’s the AP story and recipe:
Dutch ovens do sweet as well as savory Associated Press
Pears, wine and sugar have a happy marriage inside a Dutch oven, creating a tender, sweet dessert.
Topped with applesauce and whipped cream, these pears make an excellent dessert for Thanksgiving or any time.
The recipe is from Julie Kramis Hearne and Sharon Kramis’ “The Dutch Oven Cookbook” (Sasquatch Books, 2006).
ROASTED RED PEARS Start to finish: 1 hour 1 tablespoon salted butter1-1/4 cups sugar, plus 2 tablespoons, divided5 Jonagold (or other sweet, crisp variety) apples, peeled, cored and chopped3 tablespoons chopped walnuts1 cup red wine1 cinnamon stick1 strip of lemon zest6 Bosc pears, peeled but not cored1 pint heavy cream
In a medium saucepan over medium-low heat, combine the butter and 1/4 cup of the sugar. Heat until the butter has melted.
Add the apples, cover and cook until soft, about 10 minutes. Remove from the heat and add the walnuts. Set aside.
In a 5-1/2-quart Dutch oven, bring the red wine and 1 cup of the remaining sugar to a boil.
Add the cinnamon stick and lemon zest. Reduce heat to simmer. Slice off the bottom of each pear, cutting only enough to create a flat surface so the pears can stand upright.
Stand the pears in the Dutch oven. Cover and simmer for 30 to 40 minutes, or until tender. Transfer the pears to a platter.
Increase the heat under the Dutch oven to medium and simmer the liquid until reduced to a thick glaze, about 10 minutes.
In a large bowl, whip the cream with the remaining 2 tablespoons of sugar until stiff peaks form. Set aside.
Divide the apple mixture between 6 serving plates. Stand a pear on top of the apples on each plate, then spoon some of the glaze over each. Serve with a dollop of whipped cream.
Makes 6 servings.