Roast pears with rosemary

Puddings and cakes

  • Serves: 6
  • Preparation time: 30 minutes
  • Cooking time: 50 minutes

Image

Instead of rosemary, you could flavour the fruit with vanilla or cinnamon © National Trust Books/Karen Thomas

Instead of rosemary, you could flavour the fruit with vanilla or cinnamon

Video

Ingredients

Baking fruit is a lovely way to serve autumn fruit. Quince and pears are particularly good and equally delicious served warm or at room temperature.

You can vary the flavourings: vanilla, cinnamon and cloves all taste delicious.

  • 30g/1oz butter
  • 12 small ripe pears
  • 2 tablespoons lemon juice
  • 300ml/10½ fl oz Sauternes wine
  • 6 sprigs rosemary
  • 55g/2oz caster sugar

 

Method

  1. Preheat the oven to 200C/gas 7.
  2. Put the Sauternes wine, sugar, butter and rosemary in a wide oven-proof casserole dish
  3. Peel and halve each pear. As you prepare each pear, slip them into the wine, taking care to thoroughly coat them in it to prevent them from discolouring. 
  4. Set over a high heat and bring up to the boil, then place the uncovered dish in the preheated oven
  5. Bake for 45-50 minutes, until the pears are tender and caramelised in some places. 
  6. Serve with the warm buttery juices and lots of double cream