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Roasted Pears and Quinces with Tangerine Zest

Roasted Pears and Quinces with Tangerine Zest

Pears and quinces are roasted with strips of tangerine zest, which add color and tang.

Martha Stewart Living, December 2009 http://www.marthastewart.com/314379/roasted-pears-and-quinces-with-tangerine
4.25
Rated
85100(4)4
  • Yield Serves 6 to 8

Ingredients

    • 10 small pears, preferably Forelle, peeled, halved, and seeded
    • 5 quinces, peeled, halved, seeded, and cut into 8 to 10 wedges
    • 1 lemon, halved
    • 2 ounces (4 tablespoons) unsalted butter
    • 1 cup sugar
    • 6 tangerines, zest cut into strips, and juiced (about 1 cup)
    • 2 vanilla beans, split and scraped, pods reserved
    • 2 cups dry white wine
    • <u>Vanilla-Bean Creme Anglaise</u> (optional)

Directions

  1. Preheat oven to 375 degrees. Place pears and quinces in 2 separate bowls, and squeeze lemon over pieces (fruit will brown slightly).
  2. Melt 2 tablespoons butter in each of 2 large ovenproof skillets over medium-high heat. Add pears to 1 skillet and quinces to other skillet. Divide sugar, tangerine zest, and vanilla pods and seeds evenly between skillets. Cook for 5 minutes, tossing. Divide tangerine juice and wine evenly between skillets.
  3. Transfer skillets to oven, and roast, basting often with pan juices, until fruits are tender when pierced with a sharp knife, about 30 minutes for the pears and 1 hour for the quinces. Combine fruit, and serve warm or at room temperature with vanilla-bean creme anglaise if desired.

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