Cinnamon-Merlot Roasted Pears
- 6 large ripe bosc pears
- 1 cup merlot
- 1 cup cherry juice
- 2 cinnamon sticks
- 14 cup sugar
- 18 teaspoon salt
- 12 cup mascarpone cheese
- Preheat oven to 375F Peel pears, leaving stems intact.
- Cut a thin slice from the bottom of each pear and insert an apple corer; twist and pull to remove cores.
- Combine Merlot, cherry juice, and cinnamon sticks in an 8x8x2-inch baking dish.
- Add pears.
- Bake for 45 to 60 minutes or until pears are tender, spooning liquid over pears every 15 minutes.
- Reduce oven temperature to 200F Remove pears from baking dish.
- Pour liquid into a saucepan; stir in sugar and salt.
- Gently boil liquid for 10-12 minutes or until reduced to a syrup.
- Return pears to baking dish and keep warm in oven until ready to serve.
- To serve 12, cut each pear in half; to serve 24, cut each pear into quarters.
- Drizzle syrup over pears; dollop with mascarpone cheese.
merlot, cherry juice, cinnamon sticks, sugar, salt, mascarpone cheese
Taken from www.food.com/recipe/cinnamon-merlot-roasted-pears-367863 (may not work)