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Roasted Red Pears

Source of Recipe


From "The Dutch Oven Cookbook" by Julie and Sharon Kramis



List of Ingredients



• 1 Tbsp salted butter
  
• 1¼ cup sugar, plus 2 Tbsp (divided)
  
• 5 Jonagold (or other sweet, crisp variety) apples, peeled, cored and chopped
  
• 3 Tbsp chopped walnuts
  
• 1 cup red wine
  
• 1 cinnamon stick
  
• 1 strip of lemon zest
  
• 6 Bosc pears, peeled but not cored
  
• 1 pint heavy cream
  






Instructions



1. In a medium saucepan over medium-low heat, combine the butter and ¼ cup of the sugar. Heat until the butter has melted. Add the apples; cover and cook until soft, about 10 minutes. Remove from the heat and add the walnuts. Set aside.
   
   
2. In a 5½-quart Dutch oven, bring the red wine and 1 cup of the remaining sugar to a boil. Add the cinnamon stick and lemon zest. Reduce heat to simmer.Slice off the bottom of each pear, cutting only enough to create a flat surface so the pears can stand upright. Stand the pears in the Dutch oven. Cover and simmer for 30 to 40 minutes, or until tender. Transfer the pears to a platter. Increase the heat under the Dutch oven to medium, and simmer the liquid until reduced to a thick glaze, about 20 minutes.
   
   
3. In a large bowl, whip the cream with the remaining 2 tablespoons of sugar until stiff peaks form. Set aside. Divide the apple mixture between 6 serving plates. Stand a pear on top of the apples on each plate, then spoon some of the glaze over each. Serve with a dollop of whipped cream.
   
   Makes 6 servings.