Baked Pears and Prunes with Red Wine Sauce
- 6 large Bosc pears
- 2 cups red wine
- 2/3 cup sugar
- 24 large prunes, pitted
- Heat the oven to 350°. Using a melon baller, scoop from the base of each pear to remove its core and discard the cores.
- In a 12-inch shallow saucepan, combine the wine with the sugar and 2 cups water and bring to a boil, stirring to dissolve the sugar. Lay the pears in the syrup, distribute the prunes evenly around the pears, and bake until the pears are tender and the liquid is reduced, about 2 hours.
- Transfer the pan to a rack and let the pears cool for 10 minutes in the syrup. Place 1 pear each onto a serving plate and spoon over the prunes and red wine sauce to serve.