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It’s been over a year since I visited the vineyards of Quevedo and learned the diference between Ruby en Tawny Port. And I also learned that a good Port is really really good! (You see I only really knew the cheaper stuff before) So when Oscar approached me a couple of weeks ago and asked if I maybe had a photo of a dessert with a glass of port anywhere in my stock I decided it was time to make one, since I didn’t have anything like that. And well, it’s Mother’s Day here today so if you need a quick idea for a delicious dessert for your mum this is easy and insanely delicious.
Ofcourse you have to roast the pears so that requires some oven time, but other than that it’s easy peasy. Ofcourse you can also make your own ice cream, but buying a good one in the stores is ok for this time as well.. 😉
The standard combination of port is ofcourse with cheese and good nuts, but I wanted to do a sweet dessert this time and as recommended by Oscar I made these roasted pears. We had these with a ten year old Tawny from Quevedo and it really is worth spending a little more money for a good port and enjoy with this dessert or anything else you want, or without dessert, is good too! The Quevedo wines and port are available in the Netherlands through the Jumbo. For anywhere else in the world you might want to check the Quevedo website for more information.
For roasting these pears I used the always available Conference pears, or at least our supermarket always seems to stock these. But feel free to try any other type of pear I would say. Definitely worth making!
Roasted pears with vanilla icecream
Ingredients
- 1/3 cup pearjuice if you cannot find pearjuice, use applejuice instead
- 3 conference pears not too ripe, peeled and cored.
- 1/3 cup firmly packed dark brown sugar
- 1/2 tsp cinnamon
- 1/2 lemon juiced
- 3 tbsp of unsalted butter
- small handfull of pistachio’s roasted and chopped
- Good vanilla icecream to serve
Titel
- Preheat the oven to 200 C.
- Clean the pears and arrange them into an ovendish or baking tray (I quarter the pears). Sprinkle with some of the lemonjuice to prevent from browning.
- Put the pear juice, the sugar and the cinnamon together in a small saucepan over medium high heat and let the sugar dissolve, Add the butter and melt through the sauce. Pour the sauce over the pears and make sure they each have a bit of sauce on them before putting it in the oven.
- Make sure you spoon a bit of the sauce on top of the pears regularly during the next 30 minutes or so or until the pears are done to your liking. Mine took 25 minutes.
- Roast and chop your pistachio’s. Make sure you prepare a plate for your pears and sprinkle the pistachio on top. You can eat the pears either warm or cold.
- Serve with a glass of Quevedo ten year old Tawny port
Disclaimer:
The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.
where do you use the butter. It is in ingredient list but not in the recipe???
Hi Kathleen,
Ah sorry, I see it now. I have added it to the recipe but you add the butter to the sauce before pouring over the pears.
I love a glass of port after a wonderful meal – without the cigar of course. I also LOVE to cook with it and now I can’t wait to make this dessert.
Yes this is a pretty awesome dessert Maureen. Does port and a cigar go together? 😉 I’d also prefer it without the cigar!
You have no idea how much I want this right now! I resisted having dessert today, but I think you are making me want to back out and eat all this ice cream
Oops…. Sorry! 😉
Good port is incredibly good stuff. I don’t know nearly enough about it, and should learn. And it’d pair so well 🙂 with this this great pear dessert. It’s been ages since I’ve had roasted pears, and never with ice cream. Gotta try this! Thanks.
Thanks John. Yes I never really knew much about port until I went to Portugal and learned all about it. I just had never thought there would be so many varieties!
This sounds simply sublime, savor worthy, and the crunch of pistachios just right. 🙂
Lol. That is so true Judy… I love this simple dessert!
A delicious and refined dessert!
Cheers,
Rosa
Thanks so much Rosa!