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Roasted Pears and Dried Fruit

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    Everyday Food, January/February 2004
    • Prep Time 15 minutes
    • Total Time 1 hour
    • Yield Serves 4
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    Ingredients

    • 2/3 cup apple cider
    • 3 tablespoons light-brown sugar
    • 2 tablespoons unsalted butter, melted
    • 3 firm Bartlett pears, cored and cut into 8 wedges each
    • 3/4 cup dried cherries
    • 3/4 cup pitted prunes
    • Zest of 1 lemon, removed in wide strips with a vegetable peeler
    • 1/2 lemon, juiced
    • 1/3 cup reduced-fat sour cream

    Directions

    1. Preheat oven to 400 degrees. In a 9-by-13-inch baking dish, whisk together apple cider, 2 tablespoons sugar, and butter. Add pears, dried cherries, prunes, and lemon zest and juice; toss to combine.
    2. Cover with aluminum foil, and bake 15 minutes; remove foil and continue to bake, tossing once, until fruit is tender and beginning to brown, 20 to 25 minutes more.
    3. In a small bowl, whisk together sour cream and remaining tablespoon sugar. Serve warm, or at room temperature, with sweetened sour cream.

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