dessert with sweet fruit. If desired, add orange peel and walnuts as a garnish.
| Prep Time: | 30 mins |
| Cook Time: | 30 mins |
| Total Time: | 1 hr |
| Servings: | 8 |
| Yield: | 8 pear halves |
Ingredients
- 4 pears, peeled
- 10 fluid ounces red wine, or more to taste
- ½ cup dark brown sugar, packed
- 1 vanilla bean, split and seeds scraped out and reserved
- 1 orange, peeled and juiced (peel reserved)
- 7 ounces shelled walnuts, divided
- ½ cup heavy whipping cream
- ½ cup sour cream
- 1 orange, zested and juiced
- 2 teaspoons dark brown sugar, or as needed
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Arrange pears in an oven-proof pan with a tight-fitting lid; add red wine, 1/2 cup brown sugar, vanilla bean and seeds, and the peel and juice of 1 orange. Bring pear mixture to a boil; sprinkle with half the walnuts.
- Bake the pear mixture in the preheated oven until pears are tender, 20 to 30 minutes, basting pears with red wine syrup every 10 minutes. Remove from oven and cool; remove the vanilla bean and orange peel from the red wine syrup.
- Arrange the remaining walnuts on a baking sheet and bake in the preheated oven until toasted and fragrant, 5 minutes.
- Place the toasted walnuts in a food processor and pour in the red wine syrup; pulse until paste-like consistency. Transfer to a bowl. Whisk cream, sour cream, zest and juice of 1 orange, and 2 teaspoons brown sugar into walnut-red wine paste until smooth.
- Serve walnut-cream sauce over baked pears.
Nutrition Facts
| Calories | 397 kcal |
| Carbohydrate | 37 g |
| Cholesterol | 27 mg |
| Dietary Fiber | 5 g |
| Protein | 5 g |
| Saturated Fat | 7 g |
| Sodium | 20 mg |
| Sugars | 27 g |
| Fat | 25 g |
| Unsaturated Fat | 0 g |