Roasted Pears with Candied Celery

This is an elegant, if unexpected marriage of flavors. Both sweet and sour this dessert will certainly hold your attention.

Roasted Pears with Candied Celery 

Print This Recipe Total time Yield 8Source Lidia BastianichPublished

serves 8


  • 2 lemons
  • 4 cup cool water
  • 1 cup moscato dessert wine
  • .75 cup sugar
  • ¼ cup apricot jam
  • 4 firm bosc pears
  • 6 large celery ribs, peeled and cut diagonally into ½‑inch pieces


Place the oven rack in the center position of the oven. Pre-heat to 375 degrees F.

Using a vegetable peeler remove zest from lemons in thin long, wide bands. Avoid as much of the white pith as possible. In a small saucepan cover the strips of zest with 2 cups water. Bring to a boil drain the strips and rinse them in cool water. Refill the pan and repeat once more. Pat the zest dry.

Squeeze ⅓ cup lemon juice into a bowl, whisk in wine, sugar, and jam until sugar is dissolved.

Halve the pears lengthwise and, using a melon-baller,core the pears.

Spread out celery slices across the bottom of a 9 x 13 baking dish. Pour in wine mixture. Place pears cut side up. Spread zest over and around them. Bake uncovered for 50–60 minutes, basting once or twice.
Transfer the pears to a shallow serving bowl, pour liquid, zest, and celery into a medium-sized saucepan and reduce the liquid until syrupy, about 15 min.

Pour the celery mixture over the pears and allow to completely cool. Serve at room temperature.