Roasted pears in red wine and cinnamon glaze is an exquisite dessert that combines the sweetness of pears with the rich flavors of red wine and cinnamon. This delectable dish is perfect for a special occasion or as a delightful treat to satisfy your sweet cravings. The pears are roasted until tender and succulent, while the red wine and cinnamon glaze adds a touch of sophistication and elegance. With just a few simple ingredients and easy-to-follow steps, you can create this impressive dessert that will surely impress your friends and family.
Here are our top 4 tried and tested recipes!
CINNAMON ROASTED PEARS WITH CIDER REDUCTION
This is a great way to have a fruit dessert any time of the year. Pears are available year-round and my favorite variety is Bartlett. Use organic honey if you can and leftover wine if you've got it. There are lots of different kinds of cinnamon--just make sure the one you choose is fresh.
Provided by Food Network
Categories dessert
Time 1h45m
Yield 4 to 6 servings
Number Of Ingredients 5
Steps:
- Simmer the cider in a small saucepan until it becomes a thick, golden syrup, about 1 hour. Let cool until ready to serve.(The sauce can be refrigerated for up to 1 week.)
- Preheat the oven to 400 degrees F.
- Halve the pears lengthwise, and using melon baller, remove the seeds. Cut the halves in half lengthwise.
- Combine the honey, wine, and cinnamon in a 9 by 13-inch baking dish. Add the pears and toss to coat. Bake until lightly browned and tender, about 20 to 30 minutes.
- Serve the pears warm or at room temperature, surrounded by a "swoosh" of cider reduction.
PEARS IN RED WINE
Provided by Moira Hodgson
Categories easy, dessert
Time 5h15m
Yield 12 servings
Number Of Ingredients 5
Steps:
- Peel and core the pears but leave stems intact.
- Put pears in a heavy casserole large enough to hold them comfortably, stems up. Pour in the wine and enough water to cover the pears. Add the sugar and cinnamon.
- Simmer, uncovered, for about 5 hours, or until the liquid has reduced to a glaze. If the syrup is too liquid but the pears are cooked, remove them to a serving dish. Boil the liquid down until it is thick enough to coat the spoon. Pour over the pears and allow them to cool at room temperature.
- Serve the cream separately.
Nutrition Facts : @context http, Calories 226, UnsaturatedFat 3 grams, Carbohydrate 36 grams, Fat 8 grams, Fiber 6 grams, Protein 1 gram, SaturatedFat 5 grams, Sodium 11 milligrams, Sugar 25 grams
OVEN-POACHED PEARS WITH RED WINE
Provided by Nancy Harmon Jenkins
Categories dessert
Time 1h30m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Combine the wine, water, sugar, cinnamon stick, cloves and lemon slices in a saucepan. Bring to a boil and simmer, uncovered, until the mixture is reduced to approximately 4 cups liquid. Set aside until ready to use.
- Preheat the oven to 350 degrees. Peel the pears but leave the stems on. Place the pears upright in a baking dish just large enough to hold them comfortably. Bring the wine mixture to a boil again and pour it over the pears (it will not cover them completely). Bake for 1 hour, basting every 15 minutes. The pears should darken to a rich mahogany color as they cook.
- When the pears are done (still firm but easily pierced with a fork), remove them from the oven. The liquid in the baking dish should be syr-upy. If it is not, transfer it to a saucepan and cook on the stove over a high heat until there are approximately 2 cups of syrup.
- Place the pears in compote or similar dishes and cover with syrup. The pears may be served with a ricotta cream sauce (see following recipe).
Nutrition Facts : @context http, Calories 258, UnsaturatedFat 0 grams, Carbohydrate 57 grams, Fat 0 grams, Fiber 7 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 8 milligrams, Sugar 44 grams, TransFat 0 grams
PEARS ROASTED IN RED WINE
A no-fuss, low-fat dessert - no need to peel the pears, just pop them in the oven and wait for the delicious sauce to form
Provided by Barney Desmazery
Categories Dinner
Time 1h20m
Number Of Ingredients 6
Steps:
- Heat oven to 200C/fan 180C/gas 6. Cut a small slice off the bottom of each pear so they sit up. Put the pears into a casserole dish and pour over the wine. Cut the butter into cubes and push a cube onto the top of each pear. Sprinkle over the sugar, scatter in the cinnamon and star anise. Cover with a lid or foil, then bake in the oven for 30 mins.
- Remove the pears from the oven, baste them well in their juices, then return to the oven, uncovered, for 40 mins, basting occasionally, until the pears are soft and wrinkled. The pears can be prepared to this point up to 2 days ahead and reheated in a low oven. Serve the pears warm with the juices and a spoonful of something creamy, such as mascarpone.
Nutrition Facts : Calories 191 calories, Fat 7 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 30 grams sugar, Protein 1 grams protein, Sodium 0.16 milligram of sodium
Tips:
- Choose ripe, firm pears: This will ensure that they hold their shape during roasting.
- Use a variety of pears: This will give your dish a more complex flavor.
- Roast the pears at a high temperature: This will help to caramelize the pears and give them a delicious crispy skin.
- Make the glaze ahead of time: This will allow the flavors to meld and develop.
- Serve the pears warm or at room temperature: They are delicious either way.
Conclusion:
Roasted pears in red wine and cinnamon glaze is a delicious and elegant dessert that is perfect for any occasion. The pears are soft and juicy, with a slightly caramelized exterior and a rich, complex flavor. The glaze is sweet and tart, with a hint of spice. This dish is sure to impress your guests, and it is easy to make. So next time you are looking for a special dessert, give this recipe a try. You won't be disappointed.
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