Makes 6 servings
- 1/2 cup honey
- 1/4 cup dry white wine
- 1 Tablespoon lemon juice
- 1 Tablespoon orange juice
- 1/2 cup sliced almonds, toasted and divided, optional**
- 1 Tablespoon grated lemon peel
- 1 Tablespoon grated orange peel
- 1/2 teaspoon ground cinnamon
- 2 lb. ripe pears, peeled, halved, cored and cut
In saucepan, combine honey, wine, lemon and orange juices. Bring mixture to a boil, whisking to dissolve honey. Reduce heat and simmer until liquid is reduced by half, about 15 minutes. Set aside. Meanwhile, chop 1/4 cup almonds. In small bowl, stir together chopped almonds, lemon peel, orange peel and cinnamon until thoroughly mixed. Set aside. In greased 10-inch gratin dish or pie plate, layer half of pear slices; sprinkle with chopped almond mixture. Top with remaining pear slices and remaining 1/4 cup sliced almonds. Pour honey mixture over pears. Bake at 400°F for 25 minutes or until top is golden brown. Serve warm or chilled. *Strictly kosher kitchens should be sure to use certified kosher products. ** For those who do not eat nuts during Rosh Hashana, almonds can be replaced with 1/2 cup dried breadcrumbs.
Recipe courtesy of The National Honey Board.
