Roasted Pears


Preheat oven to 400 degrees F.
Quarter and core the pears, then place cut-side up (skin-side down) and dust them with powdered sugar.
Add the butter to an oven-safe Dutch oven or similar over medium-high heat. Once the butter is melted, add the pears cut-side down to the pan and cook until browned for about 8-10 minutes. Flip the pears skin-side up, add the wine, star anise and cinnamon stick to the pan and place into the oven for 15-20 minutes. The wine should reduce down to a syrup consistency and the pears will be tender.
Transfer the pears to a serving dish, drizzle with leftover syrup from the pan and top with a scoop of ice cream or whipped cream.




Adam and I are not the biggest dessert eaters. In fact, to be perfectly honest, we rarely bake or prepare desserts at home and almost never order them at a restaurant. If we are ever in the mood for something sweet at the end of the meal, we usually just grab a chocolate bar (Adam goes for the dark chocolate and I the milk) and we are happy as can be. With all of that said, we do as most people do, get cravings. The most recent one was my influence. For a few weeks now, I had been wanting to poach a pear. I don’t really know why I was so infatuated with the concept of poaching a pear, it wasn’t like I had recently seen it in a magazine or on TV or even at a restaurant, but the feeling was overwhelming, so much so that I was finally able to convince Adam to drive to the store and purchase some absolutely beautiful Bosc pears so we could then quickly drive back home and poach.




Tuesday, February 9, 2010 - 5:13am


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