Easter Weekend is special a special time for people and friends to gather. Any time family and friends are together, is a great time to enjoy food and beverages, including wine.

If you are looking for special foods and recipes, you will want to check out recipes, that use wine as an ingredient, on the Wine Trail Traveler website. The recipes include many categories including appetizers, desserts, entrees, salads, vegetables and desserts. If you are looking a special item for breakfast view the recipe for Tipsy Fruit Pancakes. Below is a new recipe for the website Honey Roasted Pears from Pearmund Cellars in Virginia. Enjoy!

Cheers! Kathy

Honey Roasted Pears

Serves 4

Ingredients

4 pears, firm and ripe
1 T butter, unsalted
4 t honey
½ c wine, sweet (e.g., Late Harvest Vidal)
small pitcher of heavy cream

1. Position a rack in the center of the oven and set to 375 degrees F.
2. Peal, halve, and core 4 firm-ripe pears of any variety.
3. Smear 1 tablespoon unsalted butter, softened over the bottom of a 9 x 13 inch baking dish or small roasting pan.
4. Set the pear halves cut side down in the dish. Drizzle 1 teaspoon of honey over each pear half.
5. Roast for 40 minutes. Remove the dish from the oven and tilt the dish so the juices pool in one corner. With a spoon, baste each pear with the juice.
6. Continue to roast until the juices cook down to a glazed consistency and the pears are very tender, taking on a light toasted color, about another 15 – 20 minutes. Lift up the cut side of a pear, it should look nicely caramelized.  Turn off the oven and leave the pears in the oven to keep warm until serving time.
7. If the juices have completely evaporated at serving time, add a tablespoon of hot water to the pan and swirl to recreate a syrupy glaze. Drizzle the glaze over each pear.
8. Serve warm with a small pitcher of heavy cream to pour over the pears.  Leftovers are good eaten at room temperature or warmed gently.

Recipe provided by Pearmund Cellars, Virginia.