Baked Pears


  • 8 Bosc pears with stems intact
  • 1 lemon, halved
  • 1 ½ cups dry white wine
  • 1 ¼ cups sugar
  • the zest of 2 navel oranges removed with a vegetable peeler
  • two 3-inch cinnamon sticks
  • 1/3 cup orange-flavored liqueur

1. Peel the pears, leaving the stems intact and dropping the pears as they are peeled into a bowl of cold water acidulated with the juice of the lemon. In a saucepan combine the wine, 2 cups water, the sugar, the zest, the cinnamon sticks, and the liqueur, bring the liquid to a boil, stirring unt...

View full recipe at SpringPad


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