Zinfandel Spiced Pears

Serves 4

  • 5 ripe but firm pears, such as Bosc, Bartletts, or Anjou
  • 1 cup Zinfandel
  • 1 cup light brown sugar
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons butter
  • 4 whole cloves
  • cinnamon


  1. Combine the wine and brown sugar in a small mixing bowl, whisk until combined and set aside.
  2. Peel the pears.  Using a corer, start at the tip of the stem making a tunnel in the pear but do not go through to the bottom.  Use a small knife to help remove the central core.
  3. Place the pears upright in a baking dish just large enough to hold them.  Sprinkle the pears inside and out with lemon juice.  Whisk the wine/sugar mix again and pour, filling the pear cavities and adding the remaining around the pears.  Dot each cavity top with a pat of butter, adding the remaining to the sauce.  Sprinkle with cinnamon. Place the cloves in the wine mixture surrounding the pears.
  4. Cover and seal tightly with plastic wrap, then aluminum foil.  Place in a 400 degree oven and bake for approximately 30 minutes until the pears are cooked but still slightly firm in then center.
  5. Allow the pears to cool. Collect all the cooking liquid and place in a small sauce pan. Reduce over medium heat until it is syrupy. Halve the pears and cut in thick slices. Toss with the reduced zinfandel syrup.

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