Baked Pears with Vino Cotto
Adapted from “The Splendid Table” by Lynne Rossetto Kasper
(William Morrow, 1992)
"The Soul of the Grape, Drop by Drop" by Florence Fabricant,
The New York Times, 12/22/99
Time: 1½ hours, plus cooling
Ingredients
6 bosc pears, peeled, cored and halved
Juice of 2 large lemons, and grated zest of one
1 tablespoon unsalted butter
½ teaspoon ground cinnamon
1¾ cups vino cotto
Directions
1. Heat oven to 375°F (190°C). Toss pears in a bowl with lemon juice. Butter a 10- or 11-inch round or 9-by-13-inch baking dish. Arrange pears in dish. Sprinkle with lemon zest and cinnamon.
2. Bake about 1 hour, basting every 20 minutes with 1/3 cup of vino cotto. Remove from oven when pears are tender. If pan juices are runny, spoon into a saucepan and cook down until syrupy being careful not to burn the syrup.
3. Serve pears warm or cool with either a dab of mascarpone cheese, a scoop of vanilla ice cream or a slice of angel food cake.
4. Mix pan juices with the remaining vino cotto. Drizzle a portion of the mixture over each plated pear and serve.
Yield: 6 to 8 servings
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