Roasted Bosc Pears with Granola White Chocolate
- 4 semi-ripe Bosc pears
⅓ c powdered sugar
- 3 T butter
- ¾ c dry white wine (Riesling)
- 1 star anise
- 1 (3-inch) cinnamon stick
- Pinch sea salt
- ½ c granola cereal
- ¼ c white chocolate pieces
- Quarter and core pears. Dust the flesh of pears with powdered sugar.
Set bottom grill to 300°F. Melt butter in round roasting pan over moderately high heat. When melted, add pears, flesh side down, onto the butter and cook, moving pears around so the flesh becomes caramelized and brown, about 8 to 10 minutes.
Flip pears so they are skin-side up. Pour in wine and drop in star anise, cinnamon stick, and a small pinch of salt. Set top and bottom at 350°F 50/50 and roast until tender and wine has reduced down into a thin syrup, about 15 to 20 minutes.
Transfer pears to serving dish. Drizzle with some of the syrup from the bottom of the pan. Top with granola and white chocolate pieces. Serve.