http://myallrecipes.wordpress.com/2008/11/30/roasted-bosc-pears-with-pomegranate-glaze/?referer=sphere_related_content/ Roasted Bosc Pears With Pomegranate Glaze
November 30, 2008 Simon Monez
Tags: Desserts, recipe, recipes, Roasted Bosc Pears With Pomegranate Glaze
3/4 cup dry red wine, such as Syrah or zinfandel
3/4 cup pomegranate juice
1/2 cup sugar
1 cinnamon stick
2 teaspoons grated orange peel
6 Bosc pears with stems, peeled
Vanilla ice cream
Purchased biscotti
Preheat oven to 350 degrees. Stir wine, pomegrante juice, sugar, cinnamon stick, and orange peel in medium saucepan over medium heat until sugar dissolves, about 3 minutes. Using small melon baller, core pears from bottom of wide end. Trim bottoms flat and stand upright in 8-by-8-by-2-inch baking dish. Pour pomegranate-wine sauce over pears. Roast pears until tender when pierced with knife, basting pears with sauce every 20 minutes, about 1 hour. Using spatula, transfer roasted pears to serving platter. Transfer pan juices to small saucepan. Simmer until reduced to 2/3 cup, about 5 minutes. (Can be made 4 hours ahead. Let sauce and pears stand at room temperature. Rewarm sauce before continuing.) Spoon glaze over pears. Serve warm or at room temperature with vanilla ice cream and biscotti.
http://recklesschef.net/2008/04/28/things-they-probably-dont-teach-in-culinary-school-part-2-how-to-peel-a-pear/ Things They Probably Don’t Teach In Culinary School (Part 2: How to Peel a Pear)
April 28, 2008 — Jenny
My knife skills are…not as fancy as they could be. Also, I don’t own a good set of knives yet. Using a paring knife to peel a pear? Not gonna happen.
I’ll stick to using the vegetable peeler. It does the job just fine.
[I also found a video clip on the magic internet of someone peeling a prickly pear in a way that looked far too simple. I watched the clip without sound and thought it was a regular pear. This is why we always listen to the sound on instructional video clips!]