Moscato-Roasted Pears and Cider-Poached Apples

1. 1

   Preheat the oven to 400.

2. 2

   Quarter and core the pears; dust generously with confectioners' sugar.

3. 3

   In a large, ovenproof nonstick skillet, melt the butter.

4. 4

   Add the pears, cut sides down, and cook over high heat until richly browned, 10 minutes.

5. 5

   Turn the pears skin sides down.

6. 6

   Pour in the Moscato.

7. 7

   Roast the pears in the oven until the pears are tender and the wine has reduced to a syrup, about 18 minutes.

8. 8

   Transfer the pears to a platter.

9. 9

   Meanwhile, add the Poire Williams to the skillet and boil for about 3 minutes, scraping up any browned bits from the bottom.

10. 10

    Add the cider and bring to a boil.

11. 11

    Add the apple slices, cover and simmer over low heat, turning once, until the apple slices are translucent, about 5 minutes.

12. 12

    Uncover and simmer until the cider has reduced to a syrup.

13. 13

    Spoon the apples into shallow bowls and top them with the pear wedges.

14. 14

    Dust with cinnamon and serve with whipped cream.

* Per serving · 4 servings · Values may vary.

No additional tips available.