What’s Lidia Cooking Up Now?


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


  • 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

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



   Published: January 2005