Baked Pears

At the supermarket, I spotted some pairs, and remembered a sweet dish I baked in London in 2010.

Pears baked in wine / London UK, 2010

In fairly similar fashion, it happened last night. 

  • three pairs, cut in halves
  • two cups of Chardonnay
  • one cardamom pod, ground
  • one star anise, ground
  • one clove, ground
  • ½ inch of a vanilla pod, squeezed

Fifty minutes by 350° will give you a nice syrup in the end, and still firm pear halves, especially if the halves are turned every fifteen minutes, spooning the fluid onto the pears each turn.

Chardonnay and spices
Anjou pear, ready to enjoy!

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