Serve with ice cream. Use an oven proof skillet. Preheat oven to 450 degrees.
from Cook’s Illustrated
Serves: 6 servings
2½ Tablespoons butter, unsalted
4 pears, ripe Bosc, peeled, halved and cored
1¼ cups wine, dry white
½ cup apricots, dried and quartered
⅓ cup sugar
¼ teaspoon ground cardamom
⅛ teaspoon salt
1 teaspoon lemon juice
⅓ cup pistachios, toasted and chopped
Adjust oven rack too middle position and heat oven to 450 degrees.
Melt 1½ Tablespoon butter in oven safe 12 inch skillet on medium-high heat. Place pear halves, cut side down in skillet. Cook, without moving them until pears are just beginning to brown, 3-5 minutes.
Transfer skillet to oven and roast pears for 15 minutes. Using tongs, flip pears and continue to roast until tender, 10-15 minutes longer
Using tongs, transfer pears to platter. Return skillet to medium-high heat and add wine, apricots, sugar, cardamom, salt and remaining 1 tablespoon butter. Bring to simmer, whisking up any browned bits. Cook until sauce is the consistency of maple syrup, 7-10 minutes. Remove pan from heat and stir in lemon juice.
Pour sauce over pears, sprinkle with pistachios, and serve.
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