Rating: 5 stars
9 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 8

Pears and red wine combine beautifully in this dessert. Dried spices are easier to use in the streusel and filling than our Mulling Spice Blend sachet, and we've varied the flavor by using lemon rind instead of orange rind. Make sure that the pears are firm and not too ripe, or they will become mushy when cooked with the wine. Bosc and Anjou pears work well.

Julie Hasson
Recipe by Cooking Light December 2008

Gallery

Randy Mayor; Styling: Jan Gautro

Recipe Summary

Yield:
6 servings (serving size: about 3/4 cup crisp and 2 tablespoons whipped topping)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • To prepare streusel, weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, regular oats, brown sugar, 1/2 teaspoon cinnamon, 1/4 teaspoon allspice, and salt in a medium bowl. Add butter, stirring with a fork until crumbly. Set aside.

  • To prepare filling, combine wine and granulated sugar in a large nonstick skillet over medium-high heat; bring to a simmer, stirring until sugar dissolves. Reduce heat to medium. Add lemon rind, 1/2 teaspoon cinnamon, 1/2 teaspoon allspice, and sliced pears to pan, stirring to coat; simmer for 15 minutes or until the pears are tender.

  • Spoon pear mixture into an 8-inch square baking dish coated with cooking spray. Sprinkle streusel evenly over pear mixture. Bake at 350° for 30 minutes or until bubbly and lightly browned. Serve with whipped topping. Sprinkle with 1/8 teaspoon cinnamon, if desired.

Nutrition Facts

311 calories; calories from fat 21%; fat 7.4g; saturated fat 4.7g; mono fat 1.6g; poly fat 0.4g; protein 2.5g; carbohydrates 56.8g; fiber 4.2g; cholesterol 15mg; iron 1.3mg; sodium 96mg; calcium 32mg.
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