Honey-Roasted Pears with Raspberry Wine Drizzle

Author: Canadian Living

After a rich dinner, a simple fruit dessert is most satisfying. You will have a little extra raspberry sauce, but it's delicious drizzled over ice cream or plain cake.

  • Portion size 8 servings
  • Credits : Canadian Living Magazine: January 2004

Ingredients

  • 6 pears (2 lb/1 kg)
  • 1/3 cup liquid honey
  • 1/4 cup lemon juice
  • 1 pkg (300 g) frozen raspberries thawed
  • 1 1/2 cup dry red wine
  • 1/3 cup granulated sugar
  • 2 cups vanilla ice cream

Method

Peel, halve and core pears. Place, cut side up, in buttered 13- x 9-inch (3 L) glass baking dish.

In bowl, whisk together honey, lemon juice and 1/4 cup (50 mL) boiling water; pour over pears. Cover with foil; roast in 425°F (220°C) oven for 30 minutes. Turn pears over and baste; roast, uncovered, until liquid is reduced to about 1/4 cup (50 mL) and pears are lightly browned and tender, 15 to 30 minutes. (Make-ahead: Let cool; cover and refrigerate for up to 2 days. If desired, warm in 375°F/190°C oven for 10 minutes.)

Meanwhile, in blender or food processor, pur?raspberries and juice; strain through fine sieve into saucepan. Add wine and sugar; bring to boil. Reduce heat and simmer until reduced to 1 cup (250 mL), about 25 minutes. (Make-ahead: Let cool; refrigerate in airtight container for up to 3 weeks.)

Divide pears among dessert plates; brush with pan juices. Add scoop of ice cream; drizzle with raspberry sauce.

Nutritional facts <b>Per each of 8 servings:</b> about

  • Sodium 31 mg
  • Protein 2 g
  • Calories 234.0
  • Total fat 4 g
  • Cholesterol 15 mg
  • Saturated fat 2 g
  • Total carbohydrate 48 g

%RDI

  • Iron 6.0
  • Fibre 0.0
  • Folate 5.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 6.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 4.0
  • Vitamin C 20.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Honey-Roasted Pears with Raspberry Wine Drizzle

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