I originally made Lidia's baked pears and grapes using a red wine, but now use a Prosecco or Asti Spumante.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:
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.