Moscato-Roasted Pears and Cider-Poached Apples


  • Cinnamon
  • Confectioners' sugar
  • 0.5 cup(s) fresh apple cider
  • 1 large Fuji apple
  • 4 semiripe Bartlett pears
  • 0.5 cup(s) Poire Williams
  • 2 tablespoons unsalted butter
  • + 2 more ingredients
    • 0.75 cup(s) Moscato d'Asti
    • Sweetened whipped cream

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. Turn the pears skin sides down. Pour in the Moscato. R...

View full recipe at Food & Wine


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