I made dinner for my parents and my in-laws this week and served this for a quick and easy dessert. If you are looking for a way to get your kids involved in the kitchen, let them help you by pulling of fthe grapes from the stems and placing them in the pie dish. It is an easy project and you can assemble the sauce and cut the pears while they do it. The beauty of this dessert is that it roasts while you are eating dinner. The timer will ding when you are finishing up dinner, and dessert is on the table in no time.
Roasted Grapes and Pears with Vanilla Ice-cream
2 cups seedless red grapes
1 cup sugar
⅔ cup moscato, or other fruity white wine
2 lemons, juiced
1 tsp vanilla extract
2 tablespoons apricot jam
2-3 Bosc pears, firm but ripe
Vanilla Ice cream for serving
Preheat oven to 375 degrees F. Place the grapes in an 11 x 7 inch baking dish. I used a round pie dish. Combine the sugar, lemon juice, Moscato, vanilla, and apricot jam in a bowl and stir until blended. Pour over the grapes. Cut the pears in half through the core and remove the cores and seeds. Nestle the pear halves, cut side up, into the grapes.
Bake until the pears are tender and the liquid around the grapes is thick and syrupy, about 50 minutes. Remove the pears and let stand for about 10 minutes. Serve them with some of the grapes and their liquid spooned around them. Serves 6.
Recipe adapted from Lydia’s Italy