Rating: 3.5 stars
14 Ratings
  • 5 star values: 3
  • 4 star values: 4
  • 3 star values: 5
  • 2 star values: 1
  • 1 star values: 1
  • 14 Ratings

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

Martha Stewart Living, December 2009

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Recipe Summary

Servings:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees. Place pears and quinces in 2 separate bowls, and squeeze lemon over pieces (fruit will brown slightly).

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  • 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.

  • 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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Reviews

14 Ratings
  • 5 star values: 3
  • 4 star values: 4
  • 3 star values: 5
  • 2 star values: 1
  • 1 star values: 1