Moscato-Roasted Pears and Cider-Poached Apples


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

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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