Roasted Pears and Grapes
Servings: 6

3 each Bosc pears, firm but ripe
2 cups red seedless grapes
1 cup sugar
juice of 2 lemons
2/3 cup Moscato wine
1/2 each vanilla bean
2 tablespoons apricot jam

Preheat oven to 375 F. Place the grapes in an 11 x 7 inch baking dish.

Combine the sugar, lemon juice, Moscato, vanilla beans and apricot jam in a bowl and stir until blended. Pour over the grapes.

Cut the pears in half through the core and remove the cores and seeds. Nestle the pear halves, cut side up, into the grapes.

Bake until the pears are tender and the liquid around the grapes is thick and syrupy, about 10 minutes. Serve the pears with some of the grapes and their liquid spooned around them.

Source: Lidia Matticchio Bastianich; Lidia's in Kansas City