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I originally made Lidia's baked pears and grapes using a red wine, but now use a Prosecco or Asti Spumante.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
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Ingredients
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1 1/2- 2 cups
grapes, seedless
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2
pears, halved and cores scooped out
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1
inch piece of vanilla bean, split
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3/4 cup
raw sugar
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3 tablespoons
apricot preserves
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3 tablespoons
fresh lemon juice
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3/4 cup
Gran Spumante
Directions
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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.
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