Forelle Pears in Parchment
Crisp, sweet, and pretty, miniature Forelle pears are delicious but have a very short season; you can use whatever fruits are in season for this dessert.
- Yield: Serves 4
- 2 Forelle pears, halved and cored
- 2 cinnamon sticks, halved lengthwise
- 1 vanilla bean, halved lengthwise, then widthwise
- 8 1/2-inch-long strips candied ginger
- 1/4 cup golden raisins
- 2 tablespoons dark raisins
- 1 lemon, zested into strips with a vegetable peeler and minced
- 1/2 cup port wine
- 1 teaspoon unsalted butter
Preheat the oven to 350 degrees. Fold four 12 X 18-inch sheets of parchment paper in half and cut to make 4 heart shapes about 5 inches larger in circumference than the pear half.
Place a pear half near the fold and place a piece of cinnamon stick, vanilla bean, 2 pieces of ginger, one quarter of each of the raisins, and one quarter of the lemon zest on top of the pear. Drizzle with 2 tablespoons wine. Divide the butter into fourths and dot the tops of each pear.
Fold the paper to enclose the pear and make small overlapping folds to seal the edges, starting at the curve of the heart. Be sure each fold overlaps the one before it so that there are no gaps. Repeat with the remaining pears.
Place the packages on a baking sheet and bake for 40 minutes. The parchment will be golden brown and the pears will yield when pricked with a fork. Score the parchment in an X shape, peel it back, and serve.