Roasted Bosc Pears With Pomegranate Glaze
- 3/4 cup dry red wine, such as Syrah or Zinfandel
- 3/4 cup pomegranate juice
- 1/2 cup sugar
- 1 cinnamon stick
- 2 teaspoons grated orange peel
- 6 Bosc pears with stems, peeled
- Vanilla ice cream
- Purchased biscotti
- Preheat oven to 350u0b0F. Stir wine, pomegranate juice, sugar, cinnamon stick, and orange peel in medium saucepan over medium heat until sugar dissolves, about 3 minutes.
- 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.)
- Spoon glaze over pears. Serve warm or at room temperature with vanilla ice cream and biscotti.
red wine, pomegranate juice, sugar, cinnamon, stems, vanilla ice cream, biscotti
Taken from www.epicurious.com/recipes/food/views/roasted-bosc-pears-with-pomegranate-glaze-230908 (may not work)