This dish of roasted pears topped with semisweet chocolate makes the perfect dessert any time of year.
things you'll need.
6 Anjou or other firm pears peeled but stems left intact
1 cup Marsala wine or dry sherry
1 cup water
1/4 Cup honey
Pinch of ground cinnamon
5 ounces semisweet chocolate (chopped)
4 tablespoon unsalted butter plus extra for greasing (at room temperature)
2 large eggs (separated)
1 tablespoon confectioners sugar
Liquid Measuring Cup
Measuring Cup (set)
step by step directions. We've Made Cooking As Easy As 1-2-3!print recipe
instructionsFor the pears: Preheat the oven to 375 degrees. Grease a sauté pan just large enough to hold the pears upright.
ingredients 6 Anjou or other firm pears peeled but stems left intact 1 cup Marsala wine or dry sherry 1 cup water 1/4 Cup honey Pinch of ground cinnamon
instructions Cut a tiny slice off the bottom of each pear to make it stand upright, then place them in the sauté pan. Add the vin santo, honey, cinnamon and water and bake the pears for one hour, or until tender, basting 3 to 4 times with the pan juices.
instructions Remove from the oven and set aside until ready to serve. (The pears can be made several hours ahead and kept at room temperature.)