How could I not love today’s elegantly pretty dessert? Not only does it feature seasonal fruit and WINE, but it’s also the easiest thing ever to make. Recipe courtesy of The NO-SALT Cookbook by David & Thomas Anderson.
SODIUM CONTENT: 5 mg per serving
4 ripe pears
1 c. Chianti wine
1 c. sugar
2 T. honey
Preheat the oven to 350 degrees. Wash pears well and pat dry. Place pears upright in a baking dish (slice a small sliver off bottom if necessary to get them to sit straight). Pour wine and sugar into the pan. Place pan on middle rack in oven and bake, uncovered, 1 hour.
Once pears have baked, remove pan from oven. Transfer pears to a plate and cover loosely with aluminum foil. Allow the sauce to stand and cool; as it does it will thicken up.
Once sauce has thickened, place a pear on each plate, spoon sauce over top, then drizzle about 1/2 T. honey over each. Serve immediately.