Serve this elegant dish as dessert or as part of a brunch spread, as it appears in our April magazine.
Recipe by Lauren Stokes
Photographed by Joe Worthem
2 to 3 fresh medium-sized pears, any variety
4 tablespoons unsalted butter
½ teaspoon ground cinnamon
1½ cups red wine or apple juice or cider
2 tablespoons brown sugar
1 tablespoon vanilla extract
Plain, whole-milk Greek yogurt (optional)
Chocolate shavings (optional)
Cut pears in half lengthwise, and scoop out core. In a large, deep skillet, cook butter and cinnamon over medium-high, stirring occasionally, until butter begins to bubble, 1 to 2 minutes. Add pears to pan, sliced side down, and cook, without stirring, about 1 minute.
Add wine, brown sugar and vanilla to skillet, and reduce heat to low; simmer uncovered, stirring occasionally, until pears are tender, about 1 hour. Turn heat off, and let cool to room temperature, about 30 minutes.
Place 1 pear half on each serving plate, reserving wine mixture in pan. Dollop each pear half with Greek yogurt, if desired, and drizzle with wine mixture. Add chocolate shavings, if desired.