Parm Baked Pears with Ice Wine Syrup
Prep Time
Serves
Cooking Mode
½ cup ice wine
6 ripe pears, peeled, cored and quartered length-wise
⅓ cup firmly packed brown sugar, divided
3 tbsp unsalted butter, melted
1 tsp vanilla extract
½ cup freshly grated good quality Parmigiano Reggiano
½ cup toasted chopped walnuts
¼ cup shaved good quality Parmigiano Reggiano
½ cup ice wine
6 ripe pears, peeled, cored and quartered length-wise
⅓ cup firmly packed brown sugar, divided
3 tbsp unsalted butter, melted
1 tsp vanilla extract
½ cup freshly grated good quality Parmigiano Reggiano
½ cup toasted chopped walnuts
¼ cup shaved good quality Parmigiano Reggiano
Directions
1Preheat oven to 400ºF (200ºC). Bring ice wine to a boil in small saucepan over medium-high heat. Cook about 7 min. until reduced by half. Cool ice wine syrup completely.
2Meanwhile, toss pears with 1/4 cup (60 mL) brown sugar, butter and vanilla. Transfer to 9 x 13-in. (3-L) baking dish. Bake 20 to 25 min. until pears are tender.
3Toss grated Parm with remaining brown sugar; sprinkle onto pears. Broil 5 min., or until lightly golden. Divide pears among 8 serving dishes. Drizzle with ice wine syrup, sprinkle with walnuts and shaved Parm.
Tips
1
Use Bartlett, Bosc or Anjou pears for baking.
Disclaimer
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Personal Note
Personal Note
