Riesling Poached Pears

This was an elegant dessert that was surprisingly easy to make! Except for the frequent basting, it is also relatively hands-off so it is a great thing to pop in the oven during dinner. It also made the apartment smell terrific! The combination of the cinnamon, honey and bay leaves created a wonderful aroma, perfect for the winter months.

4 ripe pears, with stems, washed and dried
2 cups Riesling
1/4 cup honey
4 cinnamon sticks
4 bay leaves
4 strips orange zest

 Preheat oven to 400°F.

Cut a thin slice off of the bottom of each pear, so they will stand upright. Arrange the pears in a 9- to 10-inch pie dish. Whisk wine and honey in a medium bowl until well blended and pour over the pears. Add cinnamon sticks, bay leaves and orange zest around the pears.

Roast the pears, basting every 15 minutes, until they are wrinkled and tender, about 45 minutes to 1 hour, depending on the type of pear used. It is a good idea to check the pears more frequently as the end of cooking time approaches. I know that I ended up roasting them for over an hour to ensure that they were tender.

Use a slotted spoon to transfer the pears to shallow bowls. Pour the wine mixture into a small saucepan; bring to a boil. Boil until slightly thickened, about 5 minutes. Drizzle over the pears and garnish with the cinnamon sticks, bay leaves and orange zest. Serve warm, at room temperature or chilled.