Chianti-Roasted Pears

• 1 large navel orange
• 6 Bosc pears
• 1/2 c. hearty red wine (such as Chianti)
• 1/4 c. water
• 1/4 c. sugar
• 1 tbsp. margarine or butter

1. Preheat oven to 450 degrees.
2. With vegetable peeler, remove peel from orange in 2" by 1/2" strips.
3. With melon baller or small knife, remove cores and seeds from pears by cutting through blossom end (bottom) of unpeeled pears (do not remove stems from pears).
4. In shallow 1 1/2- to 2-quart glass or ceramic baking dish, combine orange peel, wine, and water.
5. Place sugar in medium bowl.
6. Hold pears, 1 at a time, over bowl of sugar with 1 hand (keep other hand dry).
7. With dry hand, use pastry brush to brush pears with melted margarine, then sprinkle pears with sugar until coated.
8. Stand pears in baking dish.
9. Sprinkle any remaining sugar into baking dish around pears.
10. Bake pears 35 to 40 minutes or until tender when pierced with tip of small knife, basting occasionally with syrup in baking dish.
11. Cool pears slightly, about 30 minutes, to serve warm.
12. Or cool completely; cover and refrigerate up to 1 day.
13. Reheat to serve warm if you like.

orange, pears, hearty red wine, water, sugar, margarine

Taken from www.delish.com/recipefinder/chianti-roasted-pears-dessert-recipes (may not work)