Recipe from the Thermador Taste of America Cookbook
Did you know that pears are Oregon’s state fruit? Here, Barbara combines them with cranberry juice (cranberries grow in southwest Oregon) and red wine (from the state’s Willamette Valley) in this simple yet spectacular dessert. Oh yes, and everything is finished off with ice cream (from Tillamook, on the west coast).
6 large firm but ripe Bosc pears (about 3½
¾ cup cranberry juice cocktail
¾ cup dry red wine (such as Oregon Pinot Noir)
½ cup sugar
1 cinnamon stick
2 teaspoons grated orange peel
Vanilla ice cream
Preheat oven to 350°F. Core pears from bottom with
melon baller. Slice bottoms off pears so fruit will
stand up in dish. Peel pears, leaving stems on. Set
pears in 8x8x2-inch baking dish. Combine cranberry
juice and next 4 ingredients in heavy medium
saucepan over medium heat and stir to blend. Pour
mixture over pears. Bake pears until tender when
pierced with fork, about 1 hour, basting pears every
15 minutes. Transfer pears to plates. Pour liquid in
baking pan into saucepan and simmer until reduced
to 1/2 cup, about 3 minutes. Pour sauce over pears.
Serve immediately with vanilla ice cream.
Serve with red wine, such as Oregon Pinot Noir or pear