PAN-ROASTED PEARS IN LATE HARVEST RIESLING

Prep Time: 1 Hour
Yields: 6 Servings

Comment:
I would dare say that when most people thinking of pears, they immediately think of Riesling as the perfect accompaniment. In this recipe, I’m using the hard cooking pear rather than the soft Bartlett type, which allows for longer stewing for flavor to develop.

Ingredients:
6 firm ripe cooking pears, peeled and diced
¼ pound butter, melted
1 cup light brown sugar
½ cup water
2 cups fruity Late Harvest Riesling
zest of 1 lemon
1 tbsp ground ginger
pinch cinnamon
pinch nutmeg
pinch clove
pinch ground cardamom
2 tbsps pure vanilla extract

Method:
Immediately place peeled, diced pears in cold water with lemon juice or Fruit Fresh preservative to prevent them from turning brown. In a 12-inch skillet, melt butter over medium-high heat. Add all remaining ingredients including pears then bring to a rolling boil. Reduce to simmer and cook until pears are tender and can be pierced with a fork, but not falling apart. Additional Riesling may be added to retain moisture. While pear is simmering, allow syrup to reduce slightly to become more of a glaze at the end of the cooking. When tender, adjust flavor if necessary using granulated sugar and vanilla to your taste. Pour contents into a glass bowl. Pears may be served warm over ice cream or pastry or may be used as a filling in crêpes, pastry shells or turnovers. Should you wish to preserve the pears, feel free to jar them according to canning directions.