Spanish · Dessert
Baked Pears in Wine Syrup
Pear halves are slow-baked in a spiced red wine syrup sharpened with orange zest and warmed with cinnamon and star anise, then finished with a dollop of chilled Greek yogurt and a dusting of cocoa for a lightened take on the classic Spanish poached-pear dessert.
$2
10 minsPrep
35 minsCook
55 minsTotal
EasyLevel
Nutrition per serving
122Calories
3.7gProtein
2gFat
29gCarbs
13gSugar
4.6gFiber
15mgSodium
3mgChol
1.1gSat Fat
292mgPotassium
61mgCalcium
1mgIron
0.1mcgVitamin B12
8mgVitamin C
0gPolyol
7gAllulose
1.5gAlcohol
Goes well with
Chamomile Tea
local
Moscatel de Setúbal
international
gluten-free
sweet-spot
Instructions
1
Preheat the oven to 190°C (375°F).
2
Halve and core the 220g pear, then place cut-side up in 2 individual baking dishes (ramekins).
3
In a small saucepan, combine the red wine, allulose, orange zest and juice, cinnamon and star anise; bring to a simmer and reduce for 4-5 minutes until slightly syrupy.
4
Stir the vanilla extract into the warm syrup, then pour evenly over the pear halves.
5
Cover loosely with foil and bake for 25 minutes, then uncover and bake a further 10 minutes, basting once with the syrup, until the pears are tender and the liquid has thickened slightly.
6
Remove the star anise, then divide the pears and syrup between the 2 dishes.
7
Top each with 30g chilled Greek yogurt and a light dusting of cocoa powder just before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 7.8 oz220g halved and cored pear
- 3.9 oz110g simmered to a syrup red wine
- 0.5 oz14g allulose
- 0.4 oz12g zest and a squeeze of juice orange
- 0 oz1g cinnamon ground
- 0 oz1g star anise
- 0.1 oz2g vanilla extract
- 2.1 oz60g chilled, for serving greek yogurt
- 0.1 oz4g dusted cocoa powder
