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Bosc Pears Baked in a Wine Syrup with Celery and Ginger Root
Ingredients
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2 lemons, scrubbed
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1 cup cold water
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1 cup Muscatel wine or rose
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1/2 cup sugar
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1/2 cup apricot preserves
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4 Bosc pears, firm/tender, but not hard
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2 large celery ribs, strings removed and cut diagonally into 1-inch pieces
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8 ginger root slices, about 1/8th-inch thick, cut into julienne strips
Preparation
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Preheat oven to 375 F.
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Remove the zest from the lemons in wide strips with a vegetable peeler. Place zest and the water into a non-reactive 1 quart saucepan, cover and bring to a boil. Drain and rinse under cold water. Set aside.
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Squeeze juice from lemons, about 1/3 cup, into a bowl, whisk in wine, sugar, and preserves.
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Halve pears lengthwise and remove core with a melon baller, leave skin on. Scatter celery in a 13 x 9-inch baking dish, add ginger root, and wine mixture. Place pears between the celery and ginger, cut side up, and distribute zest around the pears.
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Bake pears in preheated oven, basting from time to time, for about 45 minutes or until pears are almost cooked, and the juices begin to thicken. Turn pears over and bake an additional 10 - 15 minutes or until they are tender.
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Transfer pears, cut side down, to a serving platter. Pour juices, celery, zest and ginger slices into a nonreactive saucepan and boil until it is the consistency of honey and reduced to about 1 cup.
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Plate pears, then partially slice to fan them. Pour juice mixture over the pears and serve at room temperature with a generous dollop of Greek nonfat plain yogurt or your favorite frozen yogurt, if desired.
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This recipe does not meet MHealthy Nutrition Guidelines.
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This recipe does not meet 2018 MHealthy guidelines.
