Serves 6 to 8
The compote can be made a day ahead and warmed just before serving. It is also good as a topping for gelato, ice cream, or a slice of pound cake. One or two other fruits can be added to the pears, but they will remain the star, since they retain their shape in baking. This is my go-to dessert when I have a big dinner party. First of all, I love cooked fruit, and, second, this is so easy to prepare beforehand and then plate when dessert time rolls around that it makes entertaining easy.
- 2 cups prosecco
- ½ cup sugar
- ½ cup blueberry jam
- Juice of 2 lemons
- ½ teaspoon pure vanilla extract
- 4 ripe Bosc pears, quartered and cored but unpeeled
- 3 cups seedless green grapes
- 1 pint blueberries
- 2 Savoiardi (ladyfingers) per guest, for serving
- Whipped cream, for serving
Preheat oven to 425 degrees. In a 9-by-13-inch baking dish, stir together the prosecco, sugar, jam, lemon juice, and vanilla. Add the pears, and toss to coat. Cover the dish tightly with foil, and bake until juices are bubbly and pears are just beginning to become tender, about 20 to 30 minutes, depending on their ripeness.
Uncover, and stir in the grapes. Bake until they begin to soften, about 15 minutes more.
Stir in the blueberries, and bake until all of the fruit is very soft and the juices have thickened, about 15 minutes more.
Let cool so the juices thicken a bit, about 15 minutes. Spoon into serving bowls, and garnish each portion with Savoiardi and whipped cream.