There is nothing like finding a dessert that’s beautiful, easy and unbelievably delicious. We all know that it isn’t always so easy. There are a lot of desserts that fit only one or two of those stipulations. A genoise cake, for example is beautiful and delicious but certainly NOT simple.
That’s why this dessert is so special. Did I mention that it’s fairly low-calorie as well? I used to make roasted pears with pomegranate juice and red wine, which was very good but it just didn’t quite have the depth a great autumn dessert should have. I tinkered with apple cider and port wine instead and added ginger, cinnamon and cardamom to create this gem of a fall treat. I honestly haven’t met anyone in any of my classes who hasn’t gone crazy over this one. You may also want to prepare this if you are having an open house as well. The combination of pears, port, cider and spices says cozy autumn like nothing else. I bet it will sell your house in a flash!
The best thing about it is that your friends and family will not only love it but they will be so honored you spent so much time making them a special dessert. The truth (note, I am whispering) is that it will take you about 15 minutes to get in oven. Don’t worry. Your secret will be safe. Who am I going to tell?
Oh, and be sure to save any extra sauce to pour over French toast, pancakes or waffles over the weekend. The recipe purposefully makes more sauce than you will need for the pears alone so you can have leftovers. Who could ask for more?
Do you have any easy winner dessert recipes like this one? Let us know in the comments, below!
Pears in a Port Wine Cider Glaze
- 1/1/4 cups Ruby Port
- 1 1/4 cups Apple Cider
- ½ cup Sugar
- 1 ½ Cinnamon Sticks
- 2 teaspoons Grated Orange Peel
- ¾ teaspoon Ground Cardamom
- ¾ teaspoon Ginger Powder (or one teaspoon fresh finely chopped ginger)
- 6 Ripe Bosc or Red Star Crimson Pears, with stems, peeled
- Vanilla Ice Cream
- Preheat oven to 350° F.
- Stir port, apple cider, sugar, cinnamon sticks, orange peel, cardamom and ginger powder in medium saucepan over medium heat until sugar dissolves, about 3 minutes.
- Using a small melon baller, core pears from bottom of wide end.
- Trim bottoms flat and stand upright in 8 x 8 x 2 inch baking dish.
- Pour all but a ½ cup of the sauce over pears. Set aside the remaining ½ cup for later.
- Roast pears until tender when pierced with a knife or skewer, basting pears with sauce every 20 minutes, for about 1 hour.
- Using spatula, transfer roasted pears to serving platter.
- Return the pan juices to the saucepan.
- Simmer until reduced to 2/3 cup, about 5 minutes.
- Strain through a fine sieve into a small bowl, discarding all solids. (This is optional. The sauce will simply be smoother if you filter out the orange zest before serving.)
- Spoon glaze over pears.
- Serve warm or at room temperature with vanilla ice cream.