At Stonehurst Place we cook with Organic ingredients whenever possible.
- 3 medium sized firm pears, any type
- 1 cup fresh green seedless grapes
- 3 teaspoons butter
- 6 teaspoons brown sugar
- 1⁄2 teaspoon cinnamon
- 1⁄2 teaspoon nutmeg
- 1⁄2 cup white wine
- 1⁄2 cup apple juice
- 2 tablespoons cassis or other black currant liqueur, optional
- 1⁄2 cup light cream
- 1 tablespoon cornstarch whipped cream and berries, to garnish
- Preheat oven to 350°F
- Peel pears, cut in half and hollow out centers removing any hard parts and the seeds. Place in baking dish with the hollowed out center side facing up.
- Place about 1⁄2 teaspoon butter on each pear. Pour white wine and apple juice over the pears; add the liqueur if using. Sprinkle the grapes over the pears. Mix brown sugar, cinnamon, and nutmeg together and sprinkle over the pears and grapes.
- Bake in a preheated 350 degree oven about 30 minutes or until pears are soft but still firm enough to hold their shape. Remove from oven.
- Mix corn starch with water to make a thin paste. Slowly stir cornstarch paste into 1⁄2 cup cream and then slowly add to juice in the pan; stir with the wine and juice from the pears until a slightly thin cream sauce forms.
- To serve, place 1 pear half on a small dish plate, cored side down. Beginning slightly below the “neck” of the pear, cut into 4-6 slice in a curving motion. Fan out the slices still attached to the neck. Spoon some of the grapes and sauce over pear. Top with a dollop of whipped cream.
Note from Barb: “Personally, I never cook with any wine I wouldn’t drink on it’s own!”