GLAZED ROASTED PEARS
from Gloria Korbin creator of the KOSHERCookBookAPP
Prep time: 30 min. Roasting time: 60 min.
One of the traditional fruits, we eat on Rosh Hashana is pomegranate.
Pomegranates are supposed to have 613 seeds; and so by eating them we are encouraging the performance of the 613 Mitzvot. This recipe uses the juice of the pomegranate to flavor and glaze the pears. You can certainly use the seeds, as well, by sprinkling them over the pears after roasting.
8 ripe Bosc pears with long stems
¾ cup dry red wine
¾ cup pomegranate juice
½ cup sugar
1 cinnamon stick
one medium orange
9x13x2 baking dish
Vegetable peeler/citrus knife*
- Preheat oven to: 350 F.
- Rinse pears and remove any labels. Using the sharp point of the apple corer, gently remove core from the bottom of each pear; then take a sharp knife and thinly slice off the bottom of each pear so that they can stand up straight in the baking dish.
- Peel the orange with vegetable peeler.Slice the orange peel into thin strips about 1 ½ inches long. Set aside.
- Combine wine, pomegranate juice, sugar, cinnamon stick and orange strips in saucepan. Mix well and stir over medium heat until sugar dissolves.
- Pour sauce over pears and roast about one hour- basting every 15 minutes. When done, allow pears to cool before removing them to serving dishes. As the sauce cools, it will thicken. Spoon thickened sauce over pears before serving. Serve pears at room temperature.
*The Y shaped vegetable peelers do a great job of removing the peel and leaving the pith behind.