- 1 cup dried apricots
- 6 slightly underripe Bosc pears
- 1 lemon , halved
- 1 tablespoon unsalted butter
- 3 tablespoons candied ginger
- 1 cup good-quality port wine
- 2 1/2 tablespoons sugar
Spread butter on the bottom of a 14" x 10" gratin pan or baking dish. Arrange pears, cut side up, in pan. Drain apricots; reserve the soaking liquid. Chop apricots and ginger together coarsely.
Transfer apricot mixture to a bowl; stir in port and sugar and reserved apricot liquid. Fill the hollows of each pear halfway with mixture. Pour any remaining topping all over pears.
Roast pears on the center oven rack, basting occasionally, until tender, 40 to 45 minutes. Arrange pears in a shallow bowl and drizzle with pan juices. Serve warm or at room temperature.