Parm Baked Pears with Ice Wine Syrup

Prep Time: 15 minutes
Total Time: 50 minutes
Makes: 8


  1. 1/2 cup (125 mL) ice wine
  2. 6 ripe pears, peeled, cored and quartered length-wise
  3. 1/3 cup (75 mL) firmly packed brown sugar, divided
  4. 3 tbsp (45 mL) unsalted butter, melted
  5. 1 tsp (5 mL) vanilla extract
  6. 1/2 cup (125 mL) freshly grated good quality Parmigiano Reggiano
  7. 1/2 cup (125 mL) toasted chopped walnuts
  8. 1/4 cup (60 mL) shaved good quality Parmigiano Reggiano


  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.