Chardonnay Baked Pears with Honey
- Yield: 6 servings
- 3 medium Comice pears
- 2tablespoons honey
- 1/2cup chardonnay wine
- 1tablespoon raw sugar
- Cut pears into halves and remove cores. Cut each half into thin slices, from stem to base.
- 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.
- 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).