Vin Santo Roasted Pears
Vin Santo Roasted Pears
We roast Anjou, Comice, or Bartlett pears for this simple dessert in any number of Italian passiti, or sweet dessert wines — vin santo from Tuscany, recioto di soave from the Veneto, or any of the nonsparkling moscati. The prices and delicate flavors of these wines vary; choose one that suits your budget and taste.
Servings
4
Ingredients
- 1/4 cup sugar
- juice of 1/2 lemon
- 1 cup vin santo, or another sweet dessert wine
- 1 whole vanilla bean
- 4 ripe, semi-firm pears, halved and peeled
- 2 tablespoon soft butter
Directions
- Preheat the oven to 375 degrees.
- Put the sugar, lemon juice, and the dessert wine in a medium baking dish and stir until the sugar dissolves. Split the vanilla bean lengthwise and scrape the seeds into the dish, then add the pod. Use a measuring spoon or a melon baller to scoop out the core. Arrange the pears in the dish in a single layer, cut side down. Spoon the wine over the pears. Scatter the butter in pieces around the pears.
- Roast the pears, basting them once or twice, until they are tender and the juices are syrupy, about 1 hour. Let the pears cool before serving them.