by John Treder » Tue Mar 12, 2013 12:14 pm
Stick a clove in the bottom of each of 4 pears. (Bosc best, D'Anjou or Comice ok, Bartlett yuck.) Put them in a deep casserole with a lid; they don't have to stand up, but if you can arrange it that way, it's a bit nicer. Add 1 cup dry red wine, 1/2 cup water, 1/2 cup sugar. Bake covered in a 400 deg oven for half an hour, basting once or twice. If they're laying down, turn them. Take the cover off and continue, basting often, for another 15 or 20 minutes until they're very tender. Serve warm or cold with the syrup poured over them.
Robust red wine (Syrah, Zin, Bordeaux blend) works best for me. I've also made it with Port, reducing the sugar. And Chardonnay makes a different flavor and color.
I've also halved and cored the pears, cooking them skin side down.
John in the wine county
