Warm roasted fruits over cold ice cream is my favorite dessert, and so easy to make. I use amarene cheriies and pears here, but you can use whatever fruits are in season—apples in fall, or peaches or other stone fruits in the summer—Baked fruit is my go-to dessert when I am entertaining family or friends. It can be baked ahead of time, kept warm, and then served without much hassle.
- 1 cup orange juice
- ½ cup apricot jam
- ½ cup dry white wine
- ½ cup freshly squeezed lemon juice, plus a few strips of peel removed from the lemon with a vegetable peeler
- 1 Jar (600 gr.) Amarene Cherries and their juice
- 4 firm but ripe Bosc pears, peel left on, quartered, cored
- Vanilla ice cream, for serving
Preheat the oven to 400 degrees.
Drain the amarene cherries and save the syrup. Combine the orange juice, jam, wine, lemon juice, amarene cherry syrup, and a few lemon peels in a 9-by-13-inch ceramic or metal baking dish, and stir to combine. Nestle the pears in the sauce. Bake until the pears are tender and the liquid is thick and syrupy, about 40 minutes.
Add the amarene cherries in the last 10 minutes of the cooking. Remove the baking dish from the oven, and let it stand for about 10 minutes. (If the sauce is still too liquidy, you can return the pan to the bottom part of the oven for another 5 or 10 minutes, or transfer the sauce to a skillet to reduce it on the stovetop.) Remove and discard the lemon peel. Serve it while still warm, over ice cream with a sprig of mint.