These pears are just gorgeous and so simple to prepare. You don’t even have to peel them. On the other hand, you do have to peel the oranges. The Y shaped vegetable peelers do a great job of removing the peel and leaving the pith behind. Enjoy.
Prep time: 30 minutes
Glazed Roasted Pears
By December 17, 2013Published:
- 8 Servings
- 8 Ripe Bosc Pears stems intact (becasue they're pretty)
- 1 Medium Orange
- 3/4 Cup Dry Red Wine
- 3/4 Cup Pomegranate Juice
- 1/2 Cup Sugar
- 1 Stick Cinnamon
- 1/2 cup pomegranate arils optional
- 9x13x2 Baking Dish
- Apple Corer
- Vegetable Peeler/Citrus Knife
- Small Saucepan
- Preheat oven to: 350 F.
Remove all labels from pears and rinse them. Using an apple corer, gently make a small circle at the bottom of the each pear and remove the core. You will have to push the corer about 3/4 inch through the inside of the pears to get all the core and pits out. Slice off a small piece from the bottoms of the pears so that they can stand straight in the baking dish.
- Peel the orange with with a vegetable peeler. Remove as much pith as possible from the peel. Slice the peel into thin strips about 1 1/2-2 inches long. Set aside.
- Combine wine, juice, sugar, cinnamon stick and orange peel in saucepan. Stir over medium heat until sugar dissolves completely. Pour over the pears. Place pears in the oven and roast 45-60 minutes. Baste every 15 minutes with the sauce. When they're almost done, you will notice small amounts of white froth appearing on the skin of the pear. Check to be sure they are soft enough by piercing with a cake tester toward the bottom of the pear. If it goes in easily, they're done. Allow pears to cool before serving the, As the sauce cools, it will thicken . Spoon sauce with some orange peel over the pears before serving. Serve at room temperature.
Optional: Sprinkle with arils right before serving. They look pretty, add another layer of flavor and are traditional for Rosh Hashana!