Hard-roasted pears from Sweet Enough (page 217) by Alison Roman

  • white wine
  • molasses
  • Show all ingredients...
  • Serves : 6-8

  • EYB Comments

    Can substitute apples for pears, and light brown sugar for molasses.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Chocolate-sour cream pound cake; Hot buttered rum pudding

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute apples for pears, and light brown sugar for molasses.

  • jenburkholder on January 28, 2024

    Delicious - I had very underripe D’Anjou pears and a lovely bright Sauvignon Blanc, then sprinkled in a few star anise. Roasted a bit longer (large pears) and savored plain.

  • Nancy402 on April 03, 2023

    Excellent. Used Bosc pears, Gewürztraminer, brown sugar rather than molasses, cinnamon stick and star anise. Lovely over vanilla ice cream. Had some very delicious syrup in the dish when the pears were done.

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