Recipe by Tucker Shaw. Serves 4.
Ingredients
1 bottle semi-sweet white wine such as riesling or sparkling white wine such as cava, or equal amount sparkling white grape juice
1 cup maple syrup
1-2 cups water
1 vanilla bean, split lengthwise and scraped
4 medium pears, halved lengthwise and cored
1 cup crushed gingersnaps
Whipped cream for serving
Directions
Preheat oven to 350 degrees.
Stir together wine, maple syrup, 1 cup water and vanilla bean and seeds in medium saucepan. Bring to a boil. Cook, uncovered, 5 minutes.
Spread pears in one or two layers into covered baking dish just large enough to hold them. Pour wine/syrup liquid over top, adding water if necessary to halfway cover pears. Cover loosely with foil and braise until pears are soft, 25-30 minutes.
Remove pears with slotted spoon to serving dish. (If preparing in advance, transfer pears to refrigerator at this point, then gently reheat about 10 minutes in a 300-degree oven before serving.)
Return braising liquid to saucepan. Bring to boil and reduce until syrupy. Pour over pear halves. Sprinkle with crushed gingersnaps. Pass whipped cream at table.
