I’ve been stuck in a bit of a rut with having my raspberries for Date Night desserts. Judging by the constant sale on them at the local Publix, you’d think they were in season all year long! But it’s time to force myself to start exploring something new for desserts. So for the most recent Date Night, I still stayed with the theme of roasted fruits & ice cream by having a roasted bosc pear with a red wine glaze. While I usually associate pears with a fall dessert, this one will probably make it’s way into my spring repertoire quite a few more times!
- 1 Bosc Pear (split for 2 people)
- Vanilla ice cream or frozen yogurt
- 8 oz red wine
- 1/3 C sugar
Preheat oven to 400°
Coat a small pan or oven proof dish with nonstick spray. Cut pear in half and remove the core. If you have a mellon baller, this will work perfectly for that and leave a nice symmetric space for a scoop of frozen yogurt to fill.
Roast the pear for 10 minutes or until tender (so you can pierce easily with a fork).
While the pear is baking, heat wine and sugar to a boil and stir until sugar is melted. Let the wine reduce by about 1/2 of volume. This won’t turn into a syrup, but will get slightly more dense than straight wine.
When the pears are tender, remove from heat, place on a serving plate, top with a scoop of frozen yogurt (press into the hole where the core was to help keep it from sliding off as it melts) and drizzle both the plate & the pear with the wine syrup.
Enjoy with a snifter of port or sherry for a nice balance!