- 4 semiripe Bartlett pears
- Confectioners' sugar, for dusting
- 2 tablespoons unsalted butter
- 3/4 cup Moscato d'Asti
- 1/2 cup Poire Williams
- 1/2 cup fresh apple cider
- 1 large Fuji apple, cored and sliced 1/8 inch thick
- Cinnamon, for dusting
- Sweetened whipped cream, for serving
- Preheat the oven to 400°. Quarter and core the pears; dust generously with confectioners' sugar. In a large, ovenproof nonstick skillet, melt the butter. Add the pears, cut sides down, and cook over high heat until richly browned, 10 minutes.
- Turn the pears skin sides down. Pour in the Moscato. Roast the pears in the oven until the pears are tender and the wine has reduced to a syrup, about 18 minutes. Transfer the pears to a platter.
- Meanwhile, add the Poire Williams to the skillet and boil for about 3 minutes, scraping up any browned bits from the bottom. Add the cider and bring to a boil. Add the apple slices, cover and simmer over low heat, turning once, until the apple slices are translucent, about 5 minutes. Uncover and simmer until the cider has reduced to a syrup. Spoon the apples into shallow bowls and top them with the pear wedges. Dust with cinnamon and serve with whipped cream.
Add a Comment
Tune in on Wednesdays at 10PM ET for Top Chef: Boston, the 12th season of Bravo's Emmy-Award winning, hit reality series.