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Ingredients
- 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
Directions
- Step 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.
- Step 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.
- Step 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.
