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Categories:Viewed: 74 - Published at: 8 years ago
Ingredients
- 8 Bosc pears with stems intact
- 1 lemon, halved
- 1 1/2 cups dry white wine
- 1 1/4 cups sugar
- the zest of 2 navel oranges removed with a vegetable peeler
- two 3-inch cinnamon sticks
- 1/3 cup orange-flavored liqueur
Method
- Peel the pears, leaving the stems intact and dropping the pears as they are peeled into a bowl of cold water acidulated with the juice of the lemon.
- In a saucepan combine the wine, 2 cups water, the sugar, the zest, the cinnamon sticks, and the liqueur, bring the liquid to a boil, stirring until the sugar is dissolved, and simmer the syrup for 5 minutes.
- Arrange the pears, drained, on their sides in a baking dish just large enough to hold them in one layer and pour the syrup over them.
- Cover the dish tightly with foil and bake the pears in the middle of a preheated 375F.
- oven for 30 minutes.
- Remove the foil, turn the pears over gently, and replace the foil.
- Bake the pears for 20 to 30 minutes more, or until they are tender.
- Let the pears cool, transfer them carefully to a deep serving dish, and ladle the cooking syrup with the zest over them.
- Chill the pears, covered, overnight and serve them with some of the syrup.
