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This recipe pre-dates my 5 Ingredients philosophy.
These pears are a real winner. Simple to make they work really well with panna cotta but would also make a delicious and more waistline friendly dessert teamed simply with natural yoghurt.
Serves 8-10
8 firm pears, (I use beur boscs)
1 vanilla bean, seeds scraped and pod finely sliced
50g (2oz) unsalted butter chopped
120g (4 1/2oz) sugar
1C dessert wine (botrytis Semillon or beaumes de venise)*
1. Preheat oven to 200C (400F). Quarter and core pears. Peel if you wish but I prefer to keep mine skins on. Place pears in a baking dish large enough to hold them in a single layer. Sprinkle with sugar, vanilla seeds and pod, dot with butter and pour over wine.
2. Cover tightly with foil and bake 20mins. Stir pears and bake another 20mins covered. Stir again and bake uncovered for an additional 30-40 mins or until pears are browned and the wine is reduced and syrupy. Serve hot or at room temp with your choice of cream or vanilla icecream.
*note: If you can’t get your hands on dessert wine, substitute in dry white wine and add an extra 50g (2oz) sugar.
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