From, "Dining by Design...Stylish Recipes - Savory Settings," published in cooperation with your Daily Inbox Newsletter.
INGREDIENTS:
TO PREPARE:
Preheat the oven to 300 degrees. Peel and core the pears, leaving the stems intact. Combine the lemon juice, and 1/2 cup of the water in a bowl. Dip the pears in the bowl. Combine the wine, sugar, apricots, orange peel, cinnamon and remaining 1/2 cup water in a deep 2-1/2-quart baking dish. Arrange the pears, stem end up, in the dish.
Bake, covered, for 1 hour or until tender, adding more water if necessary. Let cool in the cooking liquid. Remove to individual dessert dishes, using a slotted spoon. Discard the cinnamon.
Pour the cooking liquid into a blender jar or food processor bowl. Process until smooth and thick. Spoon over the pears; top with the almonds.
SERVINGS: 6
- 6 medium pears
- 1 Tablespoon lemon juice
- 1 cup water
- 1 cup white wine
- 1/2 cup sugar
- 1/3 cup chopped dried apricots
- 1 teaspoon grated orange peel
- 1 cinnamon stick
- 2 Tablespoons sliced almonds, toasted
TO PREPARE:
Preheat the oven to 300 degrees. Peel and core the pears, leaving the stems intact. Combine the lemon juice, and 1/2 cup of the water in a bowl. Dip the pears in the bowl. Combine the wine, sugar, apricots, orange peel, cinnamon and remaining 1/2 cup water in a deep 2-1/2-quart baking dish. Arrange the pears, stem end up, in the dish.
Bake, covered, for 1 hour or until tender, adding more water if necessary. Let cool in the cooking liquid. Remove to individual dessert dishes, using a slotted spoon. Discard the cinnamon.
Pour the cooking liquid into a blender jar or food processor bowl. Process until smooth and thick. Spoon over the pears; top with the almonds.
SERVINGS: 6
