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Roasted Pears with Dried Apricots and Pistachios

By Sarah Mullins

Published on July 9, 2014

Time

1¼ hours

Yield

Serves 4 to 6

Roasted Pears with Dried Apricots and Pistachios

Ingredients

2 ½ tablespoons unsalted butter4 ripe but firm Bosc pears (6 to 7 ounces each), peeled, halved, and cored1 ¼ cups dry white wine½ cup dried apricots, quartered⅓ cup (2 ⅓ ounces/66 grams) sugar¼ teaspoon ground cardamom⅛ teaspoon salt1 teaspoon lemon juice⅓ cup pistachios, toasted and chopped

Before You Begin

Select pears that yield slightly when pressed. We prefer Bosc pears in this recipe, but Comice and Bartlett pears also work. The fruit can be served as is or with vanilla ice cream or plain Greek yogurt.

Instructions

  1. Adjust oven rack to middle position and heat oven to 450 degrees. Melt 1 1/2 tablespoons butter in ovensafe 12-inch skillet over medium-high heat. Place pear halves, cut side down, in skillet. Cook, without moving them, until pears are just beginning to brown, 3 to 5 minutes.
  2. Transfer skillet to oven and roast pears for 15 minutes. Using tongs, flip pears and continue to roast until fork easily pierces fruit, 10 to 15 minutes longer (skillet handle will be hot).
  3. Using tongs, transfer pears to platter. Return skillet to medium-high heat and add wine, apricots, sugar, cardamom, salt, and remaining 1 tablespoon butter. Bring to vigorous simmer, whisking to scrape up any browned bits. Cook until sauce is reduced and has consistency of maple syrup, 7 to 10 minutes. Remove pan from heat and stir in lemon juice.
  4. Pour sauce over pears, sprinkle with pistachios, and serve.

Roasted Pears with Dried Apricots and Pistachios

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By Sarah Mullins
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Time

1¼ hours

Yield

Serves 4 to 6

Ingredients

Ingredient check list

Ingredients

Ingredient check list

Ingredients

Ingredient check list

Why This Recipe Works

Roasted fruit can easily become colorless and mushy or burned and crunchy without a correct method. By starting our fruit over direct heat we were able to evaporate some of the juices released by the fruit that would otherwise get in the way of proper caramelization. Finishing the fruit in the oven allows the ambient heat to cook through the fruit while the fruit continues to darken in color.

Before You Begin

Select pears that yield slightly when pressed. We prefer Bosc pears in this recipe, but Comice and Bartlett pears also work. The fruit can be served as is or with vanilla ice cream or plain Greek yogurt.

Instructions

  1. Adjust oven rack to middle position and heat oven to 450 degrees. Melt 1 1/2 tablespoons butter in ovensafe 12-inch skillet over medium-high heat. Place pear halves, cut side down, in skillet. Cook, without moving them, until pears are just beginning to brown, 3 to 5 minutes.
  2. Transfer skillet to oven and roast pears for 15 minutes. Using tongs, flip pears and continue to roast until fork easily pierces fruit, 10 to 15 minutes longer (skillet handle will be hot).
  3. Using tongs, transfer pears to platter. Return skillet to medium-high heat and add wine, apricots, sugar, cardamom, salt, and remaining 1 tablespoon butter. Bring to vigorous simmer, whisking to scrape up any browned bits. Cook until sauce is reduced and has consistency of maple syrup, 7 to 10 minutes. Remove pan from heat and stir in lemon juice.
  4. Pour sauce over pears, sprinkle with pistachios, and serve.
  5. 5.Enjoy!
    Roasted Pears with Dried Apricots and Pistachios

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