Roasted Pears In Red Wine And Cinnamon Glaze Recipes

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CINNAMON ROASTED PEARS WITH CIDER REDUCTION



Cinnamon Roasted Pears with Cider Reduction image

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

2 cups apple cider
4 ripe but firm medium pears, preferably Bartlett, unpeeled
1/4 cup honey
2 tablespoons light-bodied red wine (Beaujolais would be perfect)
1/2 teaspoon ground cinnamon

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



Pears in Red Wine image

Provided by Moira Hodgson

Categories     easy, dessert

Time 5h15m

Yield 12 servings

Number Of Ingredients 5

12 pears Approximately
1/2 bottle dry red wine
6 tablespoons sugar
Dash cinnamon
1/2 pint heavy cream, lightly whipped

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



Oven-Poached Pears With Red Wine image

Provided by Nancy Harmon Jenkins

Categories     dessert

Time 1h30m

Yield 8 servings

Number Of Ingredients 7

2 cups full-bodied red wine, such as a California cabernet or an Italian Barolo
2 cups water
1 cup sugar
1 cinnamon stick
6 cloves
3 thick slices of lemon
8 firm Comice or russet (Bosc) pears

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



Pears roasted in red wine image

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

6-8 Comice pears
250ml red wine
50g cold butter
100g light demerara sugar
2 cinnamon sticks , broken in half
2 star anise

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

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