Asti Roasted Pears and Grapes with Amaretti Crumbles

September 15, 2011
1 Ratings
  • Serves 4
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I originally made Lidia's baked pears and grapes using a red wine, but now use a Prosecco or Asti Spumante.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

What You'll Need
  • 1 1/2- 2 cups grapes, seedless
  • 2 pears, halved and cores scooped out
  • 1 inch piece of vanilla bean, split
  • 3/4 cup raw sugar
  • 3 tablespoons apricot preserves
  • 3 tablespoons fresh lemon juice
  • 3/4 cup Gran Spumante
  1. 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.
Contest Entries

See what other Food52ers are saying.

  • ibbeachnana
  • luvcookbooks

2 Reviews

ibbeachnana September 17, 2011
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.
luvcookbooks September 17, 2011
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.