Ingredients: |
Ingredients: 4 Bosc pears, ripe but not mushy
1 cup red wine
3 tablespoons sugar
6 gingersnaps, crushed
2 tablespoons finely chopped walnuts
2 tablespoons unsalted butter, melted
2 teaspoons honey
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Directions: |
Directions:Preheat the oven to 400°F. Using a vegetable peeler, peel the pears. Slice them in half lengthwise using a sharp chef's knife. Using a melon baller or spoon, scoop out the cores. Using a sharp paring knife, trim off the base of each pear half and gently cut out the stem. Cut a very thin slice off the rounded edge of each pear half, so they lie flat when placed round-side down.
Pour the wine into a 9 x 13-inch baking dish. Whisk in the sugar until dissolved. Place the pears in the pan with the wine mixture (for now, set them so that the flat sides are face-down). Bake 15 minutes. Halfway through the baking time, baste the pears by spooning the wine mixture over them.
Meanwhile, in a medium bowl, mix the crushed cookies and nuts together with a fork. Pour in the melted butter and honey, and stir with a fork until the nuts and cookie crumbs are completely moistened (add another 1/2 teaspoon honey if it seems dry).
Pull the baking dish out of the oven and close the oven door (but leave it on). Using a spoon, carefully turn over the pears so that the cores are facing up. Using the melon baller, fill each pear core with the cookie mixture, mounding it slightly. Baste the pears with the wine (which should now have a more syrupy consistency than it did when you started).
Bake the pears for another 10 to 15 minutes, until the filling is golden brown. Remove the pan from the oven and let cool on a wire rack for about 10 minutes. Place 2 pear halves on each plate and spoon some wine syrup over. Serve warm with vanilla ice cream or whipped cream, if desired. |
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