Bon Appetit/October 2004

Roasted Bosc Pears with Pomegranate Glaze
Servings Preparation Time Cooking Time Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
6 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
3/4 cup dry red wine, such as Syrah or Zinfandel 3/4 cup pomegranate juice 1/2 cup sugar
1 cinnamon stick 2 teaspoons grated orange peel 6 Bosc pears with stems, peeled
vanilla ice cream purchased biscotti



1 Preheat oven to 350 F. Stir wine, pomegranate juice, sugar, cinnamon stick, orange peel in medium saucepan over medium heat until sugar dissolves, about 3 minutes.
2 Using small melon baller, core pears from bottom of wide end. Trim bottoms flat and stand upright in 8x8x2-inch baking dish. Pour pomegranate-wine sauce over pears. Roast pears until tender when pierced with knife, basting pears with sauce every 20 minutes, about 1 hour. using spatula, transfer pan juices to small saucepan. Simmer until reduced to 2/3 cup, about 5 minutes.
3 Spoon glaze over pears. Serve warm or at room temperature with vanilla ice cream and biscotti.

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