Spanish · Dessert
Baked Pears in Wine Syrup
Pear halves slow-baked in a spiced red wine syrup until burgundy-stained and fork-tender, finished with a scatter of toasted almonds. A classic Spanish repost from the wine regions, where ripe pears meet a cinnamon-and-star-anise-scented red wine reduction.
$1
15 minsPrep
40 minsCook
60 minsTotal
EasyLevel
Nutrition per serving
174Calories
1.6gProtein
2.7gFat
31.7gCarbs
24.5gSugar
3.8gFiber
3mgSodium
0mgChol
0.2gSat Fat
215mgPotassium
36mgCalcium
0.8mgIron
0mcgVitamin B12
7mgVitamin C
0gPolyol
0gAllulose
4.1gAlcohol
Goes well with
Chamomile Tea
local
Moscatel de Valencia
international
gluten-free
dairy-free
sweet-spot
all-time-classics
Instructions
1
Preheat the oven to 180°C (160°C fan).
2
Peel the pears, leaving the stalks on, then halve them lengthways and scoop out the cores with a teaspoon.
3
In a small saucepan, combine the red wine, sugar, orange zest, cinnamon, star anise and honey, and bring to a gentle simmer, stirring until the sugar dissolves, about 3 minutes.
4
Arrange the pear halves cut-side down in 2 individual baking dishes and pour the warm wine syrup over them, dividing evenly.
5
Cover each dish loosely with foil and bake for 25 minutes, then remove the foil and baste the pears with the syrup.
6
Bake uncovered for a further 10-15 minutes, basting once more, until the pears are tender when pierced with a knife and the syrup has reduced slightly.
7
Remove the star anise, let the pears rest in the dishes for 5 minutes, then scatter over the toasted chopped almonds just before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 170g170g Pear, peeled, halved, cored
- 90g90g Red Wine, 85% alcohol retained
- 22g22g Sugar White
- 12g12g Orange, zest and a few strips of peel
- 1g1g Cinnamon Ground
- 1g1g Star Anise, whole pod
- 10g10g Honey
- 10g10g Almond, toasted, roughly chopped, garnish, 1
