Chardonnay Baked Pears with Honey

Chardonnay Baked Pears
Jill Melton
  • Yield: 6 servings


3 medium Comice pears
2tablespoons honey
1/2cup chardonnay wine
1tablespoon raw sugar


  1. Cut pears into halves and remove cores. Cut each half into thin slices, from stem to base.
  2. Arrange slices evenly in a 10-inch baking dish, pushing and fanning them out so that they lie flat in the dish. Drizzle honey over top, then pour over the wine. Sprinkle with sugar.
  3. Bake 45 minutes at 375F, then let cool 10 minutes. Serve for breakfast with yogurt or as a dessert with crème fraiche.

Recipe reprinted with permission from Gillian Kite’s Inn Food: Seasonal Breakfasts in the Wine Country (Meadowlark Publishing).