Baked Pears with White Wine and Almonds
For the pears, choose a variety that holds up well during baking such as Bosc or Anjou, though a firm Bartlett will work. But avoid Comice pears as they're too soft and can get mushy and fall apart.
For the sweet dessert wine, try a good Riesling, Chenin Blanc, Pinot Grigio or white Moscato. Gewürztraminer is a light rosé that pairs nicely with pears, so it's a good alternative. (Or use any white dessert wine you enjoy drinking, as you're more likely to enjoy cooking with it.)
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4 ripepears, peeled and halved
1/2 cupsweet white dessert wine
1 cupalmond flour or almond meal
1/4 cupalmond slivers, coarsely chopped
2 Tbspsuper-fine sugar
2 Tbspunsalted butter
1 Tbspalmond liqueur or almond syrup (orgeat)
1 tsplemon zest, freshly grated
TO SERVE (OPTIONAL):
4 scoop(s)ice cream, frozen yogurt, or chilled custard
How to Make Baked Pears with White Wine and Almonds
- Preheat oven to 350°F (180°C).
- Using a knife or spoon, carefully cut or scoop core from pear halves; discard cores. Place pear halves in a baking dish, cut side up. Pour the wine over the pears, cover the baking dish with aluminum foil, and bake for 1 to 1 1/2 hours or until pears are almost tender.
- In the meantime, place the almond flour, chopped almonds, sugar, butter, almond liqueur, and lemon zest in a mixing bowl, and stir until well blended.
- After baking, remove baking dish from oven, uncover, and distribute the flour mixture evenly over the baked pears. Return baking dish to oven and bake, uncovered, for an additional 15 to 20 minutes or until the topping is lightly browned.
- Serve immediately with vanilla ice cream, frozen yogurt or vanilla custard.