Name: Roasted Bosc Pears with Pomegranate Glaze
Yield: Makes 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; Purchased biscotti

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Roasted Bosc Pears with Pomegranate GlazeMark Thomas

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. What to drink: Late-harvest Sauvignon Blanc.

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