Recipe information
Yield
makes 6 servings
Ingredients
2 cups seedless red grapes
1 cup sugar
2/3 cup Moscato or other fruity white wine
Juice of 2 lemons
2 tablespoons apricot jam
1/2 vanilla bean, split lengthwise
3 ripe but firm Bosc pears
Preparation
Step 1
Preheat the oven to 375° F. Place the grapes in an 11 × 7–inch baking dish. Stir the sugar, Moscato, lemon juice, apricot jam, and vanilla bean together in a bowl until blended. Pour over the grapes. Cut the pears in half through the core and remove the stems, cores, and seeds. Nestle the pear halves, cut side up, into the grapes.
Step 2
Bake, uncovered, until the pears are tender and the liquid around the grapes is thick and syrupy, about 50 minutes to 1 hour. Remove the pears and let stand until the pan syrup thickens, about 10 minutes. Serve the pears hot or warm, with some of the grapes and their pan syrup spooned around them.
From Lidia's Italian-American Kitchen by Lidia Matticchio Bastianich Copyright © 2001 by A La Carte Communications and Tutti a Tavola, LLC. Published by arrangement with Alfred A. Knopf, an imprint of The Knopf Doubleday Publishing Group, a division of Penguin Random House LLC.
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