Food & Cooking Recipes Dessert & Treats Recipes Roasted Pears and Quinces with Tangerine Zest 3.5 (14) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on January 9, 2019 Print Rate It Share Share Tweet Pin Email Servings: 8 Pears and quinces are roasted with strips of tangerine zest, which add color and tang. 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 Vanilla-Bean Creme Anglaise(optional) Directions Preheat oven to 375 degrees. Place pears and quinces in 2 separate bowls, and squeeze lemon over pieces (fruit will brown slightly). 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. Rate it Print