Baked Pears with Christmas Mince

INGREDIENTS

• 4 medium size pears*
  
• 4 Tbsp Christmas mince or 10 stoned dates
  
• Grated rind of 1 orange
  
• 1 Tbsp butter
  
• 1 Tbsp sugar
  
• ¾ cup water
  
• ¼ cup Prenzel Vincon White Wine Concentrate

METHOD

Preheat oven to 190°C.

Core pears, cut stem about 1cm down from top and put aside.

With a sharp paring knife score right around pear at its widest girth (this will stop the skin from splitting).

Mix mince or dates (chopped) with softened butter, rind and sugar, fill centre of pears.

Rub pears with butter and stand in oven proof baking dish, pour in the Prenzel Vincon White Wine Concentrate and water.

Bake for around 45 mins until pears are tender when pierced with a skewer.

Serve hot with custard or cold with whipped or double cream.

(*You can use apples or nashi in place of pears)