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Pere
e Uva al Forno
(Roasted Pears and Grapes)
Chef Lidia Bastianich, TV personality, author
and owner of Felidia and Becco - New York, NY,
Lidia's Kansas City and Lidia's Pittsburgh
Adapted by StarChefs
Yield: 6 Servings
Ingredients:
- 2 cups seedless red grapes
- 1 cup sugar
- 2 lemons, juiced
- 2/3 cup Moscato
- 1/2 vanilla bean, split lengthwise
- 2 Tablespoons apricot jam
- 3 firm but ripe Bosc pears
- 6 scoops vanilla ice cream
Method:
Preheat oven to 375°F. Place the grapes in an 11 x 7-inch baking
dish. Combine the sugar, lemon juice, Moscato, vanilla beans and
apricot jam in a bowl and stir until blended. Pour over the grapes.
Cut the pears in half through the core and remove the cores and
seeds. Nestle the pear halves, cut side up, into the grapes.
Bake until the pears are tender and the liquid around the grapes
is thick and syrupy, about 50 minutes. Remove the pears and let
stand for about 10 minutes. Place ½ pear on each plate with
some of the grapes and their liquid spooned around them. Serve with
a scoop of vanilla ice cream.
Wine Pairing:
A Moscato d’Asti such as the Michele Chiarlo Moscato d’Asti
“Nivole” 2003
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