Recipe: Roasted Winter Fruit With Ginger and Port Wine
- 1 cup dried apricots
- 1 cup boiling water
- 6 slightly under-ripe Bosc pears
- 1 lemon, cut in half
- 1 tablespoon unsalted butter
- 3 tablespoons candied ginger
- 1 cup good-quality Port wine
- 2-1/2 tablespoons sugar
Preheat the oven to 375 degrees. Put the apricots in a small bowl and pour the boiling water on top. Peel the pears, cut in half lengthwise and core with a melon-ball cutter or a spoon. Rub the surfaces with the cut lemon to prevent them from turning brown.
Spread butter on the bottom of a 14 by 10-inch au gratin pan or baking dish and arrange the pears, cut side up, in the pan. Drain the apricots, saving the juice, and chop them along with the candied ginger coarsely by hand or by pulsing them a few times in a food processor fitted with a steel blade.
Mix with the Port wine and sugar, and fill the cavities of each pear with some of the mixture. Pour the remaining topping all over the pears. Roast the pears, uncovered, in middle shelf of the oven until tender, about 40 to 45 minutes, basting occasionally. Arrange the pears in a shallow bowl and serve warm or at room temperature, drizzled with the pan juices.