Baked Pears

1. 1

   Peel the pears, leaving the stems intact and dropping the pears as they are peeled into a bowl of cold water acidulated with the juice of the lemon.

2. 2

   In a saucepan combine the wine, 2 cups water, the sugar, the zest, the cinnamon sticks, and the liqueur, bring the liquid to a boil, stirring until the sugar is dissolved, and simmer the syrup for 5 minutes.

3. 3

   Arrange the pears, drained, on their sides in a baking dish just large enough to hold them in one layer and pour the syrup over them.

4. 4

   Cover the dish tightly with foil and bake the pears in the middle of a preheated 375F.

5. 5

   oven for 30 minutes.

6. 6

   Remove the foil, turn the pears over gently, and replace the foil.

7. 7

   Bake the pears for 20 to 30 minutes more, or until they are tender.

8. 8

   Let the pears cool, transfer them carefully to a deep serving dish, and ladle the cooking syrup with the zest over them.

9. 9

   Chill the pears, covered, overnight and serve them with some of the syrup.

* Per serving · 4 servings · Values may vary.

No additional tips available.