Pears, wine and sugar have a happy marriage inside a Dutch oven, creating a tender, sweet dessert. Topped with applesauce and whipped cream, these pears make an excellent autumn dessert.

Roasted RedPears

Recipe from Julie Kramis Hearne and Sharon Kramis’ “The Dutch Oven Cookbook,” Sasquatch Books, 2006

1 Tbsp. salted butter

1 1/4 cups sugar, plus 2 Tbsp., divided

5 Jonagold (or other sweet, crisp variety) apples, peeled, cored and chopped

3 Tbsp. chopped walnuts

1 cup red wine

1 cinnamon stick

1 strip of lemon zest

6 Bosc pears, peeled but not cored

1 pint heavy cream

In a medium saucepan over medium-low heat, combine the butter and 1/4 cup of the sugar. Heat until the butter has melted. Add the apples, cover and cook until soft, about 10 minutes. Remove from the heat and add the walnuts. Set aside.

In a 5 1/2-quart Dutch oven, bring the red wine and 1 cup of the remaining sugar to a boil.

Add the cinnamon stick and lemon zest. Reduce heat to simmer. Slice off the bottom of each pair, cutting only enough to create a flat surface so the pears can stand upright.

Stand the pears in the Dutch oven. Cover and simmer for 30 to 40 minutes, or until tender. Transfer the pears to a platter.

Increase the heat under the Dutch oven to medium and simmer the liquid until reduced to a thick glaze, about 10 minutes.

In a large bowl, whip the cream with the remaining 2 tablespoons of sugar until stiff peaks form. Set aside.

Divide the apple mixture between 6 serving plates. Stand a pear on top of the apples on each plate, then spoon some of the glaze over each. Serve with a dollop of whipped cream.

Servings: 6