Baked Moscato-Infused Apple Cider Poached Pears

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Tender pears poached in a fragrant blend of Moscato d’Asti and apple cider, baked to a delicate finish with warm spices. This French-inspired recipe, ready in about 45 minutes, layers Bosc pears, Moscato d’Asti wine, Apple cider into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 160 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 30 min Serves 4 French cuisine 160 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 350°F. In a medium saucepan, combine 2 cups Moscato d’Asti, 1 cup apple cider, 3 tbsp honey, 1 cinnamon stick, 4 whole cloves, and 1 tsp lemon zest. Bring to a simmer over medium heat and cook for 5 minutes until fragrant.
  2. Step 2: Add 4 peeled and halved Bosc pears to the poaching liquid, cover, and poach gently for 10 minutes until slightly tender but still holding shape.
  3. Step 3: Transfer pears to a baking dish, spoon some poaching liquid over them, and brush with 2 tbsp melted unsalted butter. Bake uncovered for 15 minutes until edges are caramelized and soft.
  4. Step 4: Remove pears from oven and let cool slightly before serving with a drizzle of the reduced poaching syrup.

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