Roasted Pears in Cider and Port Wine

 

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.

 

 

Roasted Pears In Cider and Port Wine | The Road Home - SO delicious and ridiculously easy.

 

 

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!

 

 

Roasted Pears In Cider and Port Wine | The Road Home - SO delicious and ridiculously easy.

 

 

 

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?

 

 

Roasted Pears In Cider and Port Wine | The Road Home - SO delicious and ridiculously easy.

 

Roasted Pears In Cider and Port Wine | The Road Home - SO delicious and ridiculously easy.

 

 

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?

 

 

Roasted Pears In Cider and Port Wine | The Road Home - SO delicious and ridiculously easy.

 

 

Do you have any easy winner dessert recipes like this one? Let us know in the comments, below!

 

 

Roasted Pears In Cider and Port Wine | The Road Home - SO delicious and ridiculously easy.

 

 

 

 

 

Pears in a Port Wine Cider Glaze

From: Heide Lang

Ingredients:

  • 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

Directions:

  1. Preheat oven to 350° F.
  2. 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.
  3. Using a small melon baller, core pears from bottom of wide end.
  4. Trim bottoms flat and stand upright in 8 x 8 x 2 inch baking dish.
  5. Pour all but a ½ cup of the sauce over pears. Set aside the remaining ½ cup for later.
  6. Roast pears until tender when pierced with a knife or skewer, basting pears with sauce every 20 minutes, for about 1 hour.
  7. Using spatula, transfer roasted pears to serving platter.
  8. Return the pan juices to the saucepan.
  9. Simmer until reduced to 2/3 cup, about 5 minutes.
  10. 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.)
  11. Spoon glaze over pears.
  12. Serve warm or at room temperature with vanilla ice cream.

Thai Scented Asparagus Soup

Cooking for a living has begun to take over all of my thoughts. Isabella’s newly sewn pink dress isn’t an article of clothing, but a piece of watermelon. Everywhere I go I think about new dishes and ingredients, and there is no off button to press. Just dials on the stove to let me make more food. I feel like a composer sometimes, only instead of notes, I hear shallots, pancetta and fried chicken. It’s driving me crazy, really it is. I love love love teaching people to cook… but seriously. Enough is enough.

 

Thai Scented Asparagus Soup, with coconut, ginger, lemongrass and love | The Road Home

 

 

This recipe was born out of one of these fits of inspiration. We often teach a cream of asparagus soup in our spring classes, but I was making a Thai dish one day and the idea to infuse it with coconut, lemongrass and ginger just jumped into my head.  It has quickly become a family favorite and it worked out so well that I used it for my latest appearance on Connecticut Style. Although a video exists on WTNH, it was very fast, and we thought you’d appreciate seeing how to make this lively Asian inspired soup step-by-step, so here it is:

 

 Thai Scented Asparagus Soup, with coconut, ginger, lemongrass and love | The Road Home

 

We start with the freshest ingredients, which includes, lemon juice, lemongrass, ginger, asparagus and coconut milk,  but there are others as well, including yellow onions and chicken or vegetable broth.

 

Thai Scented Asparagus Soup, with coconut, ginger, lemongrass and love | The Road Home

 

First, we need to peel the lemongrass, an ingredient commonly found in Asian food stores and in some supermarkets, especially Whole Foods.

 

Thai Scented Asparagus Soup, with coconut, ginger, lemongrass and love | The Road Home

 

Then you have to cut most of the stalk away. We only want the part of the lemongrass that has purple rings.

 

Thai Scented Asparagus Soup, with coconut, ginger, lemongrass and love | The Road Home

 

Then – and really pay attention to this or the lemongrass with be tough and stringy – you have to smash it hard several times with a knife. Until it looks like this

 

Thai Scented Asparagus Soup, with coconut, ginger, lemongrass and love | The Road Home

 

 

Then put the lemongrass in a mini food processor with a teaspoon or two of oil until finely minced and looks like this:

 

 

Thai Scented Asparagus Soup, with coconut, ginger, lemongrass and love | The Road Home

 

 

Then you need to peel the ginger. You can peel it in many different ways by using a melon baller, sturdy spoon or vegetable peeler. Afterwards, finely  mince the ginger in a mini chopper as well. You can, obviously, do that by hand, it will just take much longer.

 

 

Thai Scented Asparagus Soup, with coconut, ginger and love | The Road Home

 

 

After sautéeing the onions until they are glassy, add the lemongrass and ginger and continue sautéeing until the ginger and lemongrass start to soften, about 2-3 minutes.  Add the asparagus, salt and pepper and cook for another five minutes.

 

Thai Scented Asparagus Soup, with coconut, ginger and love | The Road Home

 

 

Add the broth (chicken or vegetable – we like to use vegetable when we’re cooking for a crowd, since then we can make this vegan and everyone can eat it!) and give the mixture a good stir in a large pot, such as a Dutch oven. Cook for 15 minutes and then puree the soup either in a blender (after letting the mixture cool) or an immersion blender right inside the pot, our preferred choice.

 

 Thai Scented Asparagus Soup, with coconut, ginger and love | The Road Home

 

Add a bit of lemon, give it a good stir, and serve. The great thing about this soup, next to the amazing flavor, is that it tastes great for several days and can certainly be made the day before company. And there you have it! Serve with a garnish of mint, or chives.

 

Thai Scented Asparagus Soup, with coconut, ginger and love | The Road Home

 

Click here to get the complete recipe written up on Food52!