STREAMING NOW: Tia Mowry At Home

Cinnamon-Merlot Roasted Pears

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“DH and I made these as a dessert for a dinner party where we would be served Merlot. Everyone loved them. This is from my book, "The Wine Club" by Maureen Petrosky. I am posting the recipe as it is written, however, DH and I baked our pears, having already halved them, as we could not fit them into the 8X8X2-inch baking dish whole. This worked out fine. According to the recipe, these pears will serve 12 if halved, and 24 if cut into quarters.”
1hr 25mins

Ingredients Nutrition


  1. Preheat oven to 375°F Peel pears, leaving stems intact. Cut a thin slice from the bottom of each pear and insert an apple corer; twist and pull to remove cores.
  2. Combine Merlot, cherry juice, and cinnamon sticks in an 8x8x2-inch baking dish. Add pears. Bake for 45 to 60 minutes or until pears are tender, spooning liquid over pears every 15 minutes.
  3. Reduce oven temperature to 200°F Remove pears from baking dish. Pour liquid into a saucepan; stir in sugar and salt.
  4. Gently boil liquid for 10-12 minutes or until reduced to a syrup. Return pears to baking dish and keep warm in oven until ready to serve.
  5. To serve 12, cut each pear in half; to serve 24, cut each pear into quarters. Drizzle syrup over pears; dollop with mascarpone cheese.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a