Makes 3-4 Servings

For the candied oranges

3 Bartlett or Bosc pears, peeled, halved and pitted

1 tb unsalted butter

1.5 cups of Apricot wine or a preferred white dessert wine

¼ cup sugar

1 cup dried apricots, diced

1 tb lemon juice (1/2 lemon)

1 tb cornstarch

You will also need a 10-inch oven safe skillet. I prefer All Clad for such occasions.


Prep time: 10 minutes  |  Cook time: 15 minutes

The trick to baking pears starts from the beginning. Make sure to get pears that have the same or close to it ripeness. If you have different degrees of ripeness then they will bake for different amounts of time. You may have one pear that is completely falling apart and one that is not even half way done. If all pears are the same, the process is much easier.

Preheat oven to 350 Degrees and set the wire rack in the middle. In a 10-inch skillet over medium heat melt butter and sauté the pears with the cut side down until golden – approximately 5-7 minutes. Turn pears onto other side and bake in the oven for 45 to 60 minutes. This will depend on the original ripeness of the pears. The pears are done when a knife pierces them easily and they are slightly mushy on the bottom.

Once pears are done transfer them to the serving platter. In a small prepping bowl combine 1 tb cornstarch and 2 tb water until there are no lumps. In the same skillet combine Apricot or dessert wine and ¼ cup sugar. Bring to barely a simmer meanwhile scraping up the bits from the bottom of the skillet. Add the 1 cup dried apricots and mix well. Add the cornstarch and water mixture and stir. The mixture will thicken upon contact. Take off heat add lemon juice and stir.

Pour mixture over the pears and serve with favorite ice cream or just as is. Pears can be served warm or at room temperature.

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