Moscato-Roasted Pears and Cider-Poached Apples

For desserts, go with a lighter wine. See our 7 Rules for Perfect Pairing.

 

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  • Servings: 4
KEY: Fall, Winter, Poaching, Roasting, Dinner Party, Desserts, Vegetarian

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Ingredients

  • 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

How to make this recipe

  1. 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.
  2. 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.
  3. 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.

Suggested Pairing

Moscato.

Contributed By Photo © Kana Okada Published October 2007

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