As you all may know, I'm a big fan of Rachel Ray and when I saw her new magazine in the newstand, well, I just had to buy it. There are tons of good, easy recipes in her mag, which you can also find in her website, Everyday with Rachel Ray. I saw this recipe in there and I just had to try it. In the original recipe, it calls for fresh thyme sprigs but I ommited them becasue I could not find any in my market. Also, instead of ice cream, the recipe asks for fresh whipped cream. I really like the cold vanilla ice cream paired with the warm, tender pears and grapes. The flavors and temperature of the two make your tastebuds go crazy!
INGREDIENTS
- 2 large firm-ripe Bosc pears, cored and quartered (skin on)
- 2 cups green seedless grapes
- 1 cup Riesling
- 1/4 cup clover honey
- 2 tablespoons apricot preserves
- 1 teaspoon pure vanilla extract
- Good vanilla ice cream
- Preheat the oven to 400°. In a baking dish large enough to hold the pears comfortably, arrange the pear quarters, cut side down, and scatter the grapes around them. In a bowl, combine the wine, honey, apricot preserves, and vanilla, and pour over the pears.
- Transfer the dish to the oven and roast the fruit until tender, about 40 minutes, basting several times. Spoon the pears and grapes into serving dishes.
- Serve the pears and grapes topped with a scoop of vanilla ice cream or whipped cream.
No comments:
Post a Comment