Best Roasted Bosc Pears Recipes

Roasted Bosc Pears with Pomegranate Glaze image

Yield Makes 6 servings

Number Of Ingredients 8

3/4 cup dry red wine, such as Syrah or Zinfandel
3/4 cup pomegranate juice
1/2 cup sugar
1 cinnamon stick
2 teaspoons grated orange peel
6 Bosc pears with stems, peeled
Vanilla ice cream
Purchased biscotti

Steps:

Preheat oven to 350°F. Stir wine, pomegranate juice, sugar, cinnamon stick, and orange peel in medium saucepan over medium heat until sugar dissolves, about 3 minutes.
Using small melon baller, core pears from bottom of wide end. Trim bottoms flat and stand upright in 8x8x2-inch baking dish. Pour pomegranate-wine sauce over pears. Roast pears until tender when pierced with knife, basting pears with sauce every 20 minutes, about 1 hour. Using spatula, transfer roasted pears to serving platter. Transfer pan juices to small saucepan. Simmer until reduced to 2/3 cup, about 5 minutes. (Can be made 4 hours ahead. Let sauce and pears stand at room temperature. Rewarm sauce before continuing.)
Spoon glaze over pears. Serve warm or at room temperature with vanilla ice cream and biscotti.

Roasted Bosc Pears image

Provided by Bruce Aidells

Yield Makes about 1 cup cubes

Number Of Ingredients 4

Steps:

Preheat oven to 375°F. Melt butter with oil in small ovenproof skillet over medium heat. Add pear halves, turning to coat. Arrange pears, cut side down, in skillet; sprinkle with water. Roast until tender, about 20 minutes. Cool. Peel and core roasted pears; cut into 3/4-inch cubes.