Pears Baked with Grapes and Wine

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Preparation info

  • 3 or 4

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 3 or 4 slightly underripe table pears
  • 1 tablespoon lemon juice
  • ¾ cup dry white wine
  • cup sugar, approximately
  • 1 cup white seedless grapes, or more
  • 2 to 3 tablespoons cognac (optional)


  1. Preheat oven to moderate (375°F.).

  2. Cut the pears into halves and remove the cores. Place, cut side down, in a glass baking dish that contains the lemon juice and wine.

  3. Bake, covered, for about twenty minutes, or until the pears are beginning to soften.

  4. Turn the pears and sprinkle with the sugar. Fill with grapes. Return to the oven and cook, uncovered, until tender and glazed. Pour the cognac over the pears and serve warm or chilled. If desired, flame the cognac before pouring it over the pears.

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