A wonderful dessert after a heavy holiday meal. Easy to make, and just sweet enough with a hint of tart from the balsamic vinegar.
Cooking Time: 20-25 Min Servings: 6
Cranberry Pear Balsamic Vinegar
6 pears, peeled, halved and cored
4 tablespoons butter, divided
¾ c sugar
½ c vermouth or dry white wine
½ c water
5 tablespoons Olive Scene Cranberry Pear Balsamic Vinegar, divided
½ c apricot jelly
1 ½ c heavy cream
BRAISE THE PEARS:
Preheat the oven to 325 degrees F.
Butter a covered baking dish that is large enough to hold the pears with 2 tablespoons of butter.
Chop another 2 tablespoons of butter into small pieces and set aside.
Place halved pears in one layer in the baking dish.
Sprinkle the pears with sugar and then dot each pear with the rest of the chopped butter.
Mix the vermouth, water, and 2 tablespoons of the Cranberry Pear Vinegar, and pour around the pears.
Cover everything with parchment paper.
Place the cover on the baking dish.
Place the baking dish in the lower third of the oven.
Bake until pears are tender, about 20- 25 minutes.
When the pears are done, remove them from the cooking liquid with a slotted spoon and drain.
MAKE THE SAUCE:
Pour the cooking liquid from the baking dish into a saucepan.
Over medium high heat, whisk the jelly into the liquid, then the remaining Cranberry Pear Vinegar.
Bring mixture to a simmer, and reduce until thick enough to coat a spoon.
Place two pear halves in a shallow dessert bowl.
Spoon a small amount of sauce over the pears.
Top with a drizzle of heavy cream.
Pass the remaining sauce.
*This can be served cold as well. Refrigerate the poached pairs and sauce until cold, then serve. Delicious topped with vanilla ice cream.