Moscato d'Latah Roasted Pears
- 4 ripe bosc or anjou pears
- 2 tbsp. unsalted butter
- 6 tbsp. sugar
- 1 vanilla bean, split lengthwise
- 1/2 cup Latah Creek Moscato d’ Latah
- 1/2 pound pecorino cheese ( a wonderful mild pecorino from Tuscany is called Caciotta)
Preheat the oven to 350 degrees. Halve and peel the pears. Carefully remove the seeds and core.
Melt butter in a large skillet over medium heat.
Arrange the pears, cut side down, in the skillet so they just touch one another.Sprinkle the sugar, over the pears and butter. Cook, tilting the pan back and forth gently from time to time, until the sugar dissolves and melts into a golden caramel, about 4 minutes.
Scrape the vanilla seeds into the pan, and add the pod. Reduce the heat, add the Moscato, and cook a few minutes more.
Carefully turn the pears over, and transfer to the oven. They should be deep golden brown.
Roast until the pears are fork tender, about 10 minutes, depending on the ripeness and size of the pears. Serve with thick slices of pecorino and caramel sauce or vanilla ice cream.
I know that I have shared pear recipes before but this one is reeeeeally easy and absolutely delicious. I hope you will try it and love it as much as we do. It is delightful with a glass of the Moscato or Riesling. I love it served with the pecorino cheese but it is also wonderful with vanilla ice cream. Enjoy!