Roasted Pears and Grapes
Pere e Uva al Forno

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Roasted Pears and Grapes
Pere e Uva al Forno
cookbook: Lidia's Italian-American Kitchen
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serves: 6 servings


2 cups seedless red grapes
1 cup sugar
⅔ cup moscato, or other fruity white wine
2 lemons, juiced
½ vanilla bean, split lengthwise
2 tablespoons apricot jam
3 Bosc pears, firm but ripe


Preheat oven to 375 degrees F. Place the grapes in an 11 x 7 inch baking dish. Combine the sugar, lemon juice, Moscato, vanilla beans 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.

Lidia's Italian American Kitchen

One of Lidia's most personal and instructive cookbooks, "Lidia’s Italian-American Kitchen", focuses on Lidia’s own experience in America, and her connection in Italian-American cuisine. It is the story of how Italian-American cooking is a cuisine born of adaptation and necessity, created by new immigrants who tried to recreate the flavors of their homeland using whatever American ingredients they had access to.

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