Roasted Pears with Dried Apricots and Pistachios

Name: Roasted Pears with Dried Apricots and Pistachios
Ingredients: 2 1/2 tablespoons, unsalted butter; 4 ripe but firm, Bosc pears (6 to 7 ounces each), peeled, halved, and cored; 1 1/4 cups, dry white wine; 1/2 cup, dried apricots, quartered; 1/3 cup (2 1/3 ounces/66 grams), sugar; 1/4 teaspoon, ground cardamom; 1/8 teaspoon, salt; 1 teaspoon, lemon juice; 1/3 cup, pistachios, toasted and chopped

Desserts or Baked Goods
Fruit
Fruit Desserts

By Sarah Mullins ･ Appears in Cook's Illustrated September/October 2014, America's Test Kitchen TV

A two-stage cooking process yields tender, beautifully caramelized fruits.

A cookbook recipe exclusively for All-Access members from How to Roast Everything

SERVES 4 to 6

TIME 1¼ hours

A cookbook recipe exclusively for All-Access members from How to Roast Everything

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