Name: Roasted Bosc Pears with Pomegranate Glaze
Yield: 6 Servings
Ingredients: 3/4 cup dry red wine, such as Syrah or Zinfandel; 3/4 cup pomegranate juice; 1/2 cup sugar; 1 cinnamon stick; 2 teaspoons grated orange peel; 6 Bosc pears with stems, peeled; Vanilla ice cream, for serving (optional); Purchased biscotti, for serving (optional)

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Bosc pears are distinguished by russet skins and elegantly elongated necks and stems. They are an ideal dessert pear because they hold their shape when roasted or poached.

Recipe notes