Baked Pears With Saba

• 6 bosc pears, peeled, cored and halved
• Juice of 2 large lemons, and grated zest of one
• 1 tablespoon unsalted butter
• 1/2 teaspoon ground cinnamon
• 1 3/4 cups saba or vin cot

1. Heat oven to 375 degrees.
2. Toss pears in a bowl with lemon juice.
3. Butter a 10- or 11-inch round or 9-by-13-inch baking dish.
4. Arrange pears in dish.
5. Sprinkle with lemon zest and cinnamon.
6. Bake about 1 hour, basting every 20 minutes with 1/3 cup saba.
7. Remove from oven.
8. If pan juices are runny, spoon into a saucepan, and cook down until syrupy.
9. Serve pears warm or cool, with pan juices and remaining saba drizzled over them.

bosc pears, lemons, unsalted butter, ground cinnamon

Taken from cooking.nytimes.com/recipes/1915 (may not work)