Ingredients Jump to Instructions ↓

  1. 4 Pears, Bosc or Anjou - not quite ripe (large)

  2. 1 cup 237ml Chianti or other dry red wine

  3. 1 cup 198g / 7oz Sugar

  4. 1 cup 237ml Chestnut honey Parmigiano-Reggiano cheese - in

  5. 1 piece

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Preheat the oven to 400 degrees. Trim the bottom of the pears so that they stand up on their own. In a small roasting pan, just large enough to hold the pears, place the pears upright. Pour the wine and sugar into the pan surrounding the base of the pears. Place in the oven and cook until soft, about 30 minutes. Remove and allow to cool. Strain the liquid in the bottom of the pan and reserve. To serve, place each pear in the center of a plate. Drizzle with chestnut honey and spoon the red wine sauce over. Using a peeler, shave shards of Parmigiano over each pear and serve. This recipe yields 4 servings.


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