Parm Baked Pears with Ice Wine Syrup

Prep time: 15min
Total time: 50min
Serves: 8
½ cup
ice wine
125 mL
6
ripe pears, peeled, cored and quartered length-wise
⅓ cup
firmly packed brown sugar, divided
75 mL
3 tbsp
unsalted butter, melted
45 mL
1 tsp
vanilla extract
5 mL
½ cup
freshly grated good quality Parmigiano Reggiano
125 mL
½ cup
toasted chopped walnuts
125 mL
¼ cup
shaved good quality Parmigiano Reggiano
60 mL
Per serving (1/8 of the recipe):
calories
230
fat
12 g
saturated fat
5 g
carbs
27 g
sugar
18 g
protein
6 g
cholestrol
20 mg
fibre
5 g
sodium
180 mg

Directions

  1. Preheat oven to 400ºF (200ºC). Bring ice wine to a boil in small saucepan over medium-high heat. Cook about 7 min. until reduced by half. Cool ice wine syrup completely.

  2. Meanwhile, toss pears with 1/4 cup (60 mL) brown sugar, butter and vanilla. Transfer to 9 x 13-in. (3-L) baking dish. Bake 20 to 25 min. until pears are tender.

  3. Toss grated Parm with remaining brown sugar; sprinkle onto pears. Broil 5 min., or until lightly golden. Divide pears among 8 serving dishes. Drizzle with ice wine syrup, sprinkle with walnuts and shaved Parm.