Roasted Bosc Pears with Pomegranate Glaze
Elegant Bosc pears roasted in a fragrant blend of red wine and pomegranate juice, enhanced with cinnamon and orange zest. This sophisticated dessert is served with a rich pomegranate glaze, vanilla ice cream, and biscotti.
Ingredients
- •¾ cup dry red wine, such as Syrah or Zinfandel
- •¾ cup pomegranate juice
- •½ cup sugar
- •1 piece cinnamon stick
- •2 teaspoons grated orange peel
- •6 whole Bosc pears with stems, peeled
- •1 scoop Vanilla ice cream
- •6 pieces Purchased biscotti
Cooking Instructions
- 1.
Preheat oven to 350°F. Stir wine, pomegranate juice, sugar, cinnamon stick, and orange peel in medium saucepan over medium heat until sugar dissolves, about 3 minutes.
5 min
- 2.
Using small melon baller, core pears from bottom of wide end. Trim bottoms flat and stand upright in 8x8x2-inch baking dish. Pour pomegranate-wine sauce over pears. Roast pears until tender when pierced with knife, basting pears with sauce every 20 minutes, about 1 hour. Using spatula, transfer roasted pears to serving platter. Transfer pan juices to small saucepan. Simmer until reduced to 2/3 cup, about 5 minutes. (Can be made 4 hours ahead. Let sauce and pears stand at room temperature. Rewarm sauce before continuing.)
65 min
- 3.
Spoon glaze over pears. Serve warm or at room temperature with vanilla ice cream and biscotti.
5 min
