Asti Roasted Pears and Grapes with Amaretti Crumbles
Share
- ✉
-
Author Notes: I originally made Lidia's baked pears and grapes using a red wine, but now use a Prosecco or Asti Spumante. I cut the sugar and added extra lemon. The syrup is wonderful from either recipe and I will make the pears the next time with spiced ginger marmalade and maybe use a local Muscadine wine since it is Muscadine season here. Just be sue to use a sweet wine. Link to Lidia's recipe suggesting Moscato:
http://www.lidiasitaly.com/recipes/detail/769 - ibbeachnana
Serves 4
- 1 1/2- 2 cup grapes, seedless
- 2 pears, halved and cores scooped out
- 1 inch piece of vanilla bean, split
- 3/4 cups raw sugar
- 3 tablespoons apricot preserves
- 3 tablespoons fresh lemon juice
- 3/4 cups Gran Spumante
- Place the grapes in a baking dish , blend vanilla bean piece, preserves, lemon juice, sugar, and Gran Spumanti and pour over the grapes. Halve the pears and scoop out the core with a small scoop or melon baller. Place pears in baking dish and spoon some of the juice over the pears. Bake in 375° convection oven for about 40 minutes, test for tenderness and bake for another 10 minutes if necessary.
- This recipe was entered in the contest for Your Best Pears
Tags: Roasted Pears
More Great Recipes
Share a Recipe
Enter one of our contests, or share that great thing you made for dinner last night.
Add a Recipe
over 1 year ago ibbeachnana
Ah, in my haste I evidently attached a different photo. I added the crumbs just before serving. There are wonderful grapes to use, they just need to be seedless and yes to the sparkling moscato.
over 1 year ago luvcookbooks
Meg is a trusted home cook.
Where did the amaretti go? I love apricots and peaches baked with amaretti (like a miniature peach crisp). Great recipe, I will add the crumbled cookies before baking. I think it would be delicious with muscat grapes (in season now in the grocery store) and sparkling moscato.