Parm Baked Pears with Ice Wine Syrup

8
Medium
Desserts

Characteristics

Nutritional Facts Per Serving

230
Calories
6 g
Protein
27 g
Carbs
5 g
fiber
Show all nutrition facts

Nutritional Facts

1 8
  • Amount For Serving % Daily Value
  • Calories 230
  • Lipides 12 g
    • Saturated fat  5 g
  • Cholesterol 20 mg
  • Sodium  180 mg
  • Carbs 27 g
    • fiber  5 g
    • Sugar  18 g
  • Protein 6 g

Ingredients

  • 1/2 cup (125 mL) ice wine
  • 6 ripe pears, peeled, cored and quartered length-wise
  • 1/3 cup (75 mL) firmly packed brown sugar, divided
  • 3 tbsp (45 mL) unsalted butter, melted
  • 1 tsp (5 mL) vanilla extract
  • 1/2 cup (125 mL) freshly grated good quality Parmigiano Reggiano
  • 1/2 cup (125 mL) toasted chopped walnuts
  • 1/4 cup (60 mL) shaved good quality Parmigiano Reggiano

Method

  1. Preheat oven to 400ºF (200ºC). Bring ice wine to a boil in small saucepan over medium-high heat. Cook about 7 min. until reduced by half. Cool ice wine syrup completely.
  2. Meanwhile, toss pears with 1/4 cup (60 mL) brown sugar, butter and vanilla. Transfer to 9 x 13-in. (3-L) baking dish. Bake 20 to 25 min. until pears are tender.
  3. Toss grated Parm with remaining brown sugar; sprinkle onto pears. Broil 5 min., or until lightly golden. Divide pears among 8 serving dishes. Drizzle with ice wine syrup, sprinkle with walnuts and shaved Parm.

Tip: Use Bartlett, Bosc or Anjou pears for baking.

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