PEARS MOSCATO-ROASTED & CIDER-POACHED APPLES

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Ingredients

• 4 Semiripe Bartlett pears
• Confectioners' sugar, for dusting
• 2 Tablespoons unsalted butter
• 3/4 cup Moscato d'Asti
• 1/2 cup Poire Williams
• 1/2 cup fresh apple cider
• 1 large Fuji apple, cored and sliced 1/8 inch thick
• Cinnamon, for dusting
• Sweetened whipped cream, for serving

Preparation

Step 1

Preheat the oven to 400 degrees F. Quarter and core the pears, dust generously with confectoners' sugar. In a large, ovenproof nonstick skillet, melt the butter. Add the pears, cut side down, and cook over high heat until richly browned, about 10 minutes. Turn the pears skin side down. Pour in the Moscato. Roast the pears in the oven until the pears are tender and the wine has reduced to a syrup, about 18 minutws. Transfer the pears to a platter.

Add the Poire Williams to the skillet and boil about 3 minutes, scraping up any browned bits from the bottom. Add the cider and bring to a boil. Add the apple slices, cover and simmer over low heat, turning once, until the apple slices are translucent, about 5 minutes. Uncover and simmer until the cider has reduced to a syrup. Spoon the apples into shallow bowls and top them with the pear wedges. Dust with cinnamon and serve with whipped cream.

Active time: 40 minutes Total time: 1 hour
4 servings