Cinnamon Roasted Pears

Like poached pears, only much simpler! This recipe works well even with blemished, wizened, or under-ripe fruit.

Preheat oven to 375 degrees F.

Using the tip of a potato peeler, a demitasse spoon, or other appropriate tool, scoop out the seed pouch in each pear half and discard. Fill each pear's cavity with raisins and press down firmly so that the raisins lie flat.

Cover a cookie sheet with foil, folding up the edges to create a hedge at the border of the tray. Place the pears raisin-side down on the foil and sprinkle with cinnamon.

Roast the pears for 15 minutes, remove from the oven and add the wine or water to the cookie sheet. Return the pears to the oven, and roast for an additional 50 minutes, until the pears become soft and their peels become wrinkly. If the pears look like they're going to get scorched, add more water or wine to the cookie sheet (it will soon evaporate).

Remove the pears from the oven and invert them onto a platter or dessert plates to serve.

Variations: Apples are considerably more fragile than pears, and should not be used as a substitute in this recipe. Any small or minced dried fruit, however, may be substituted for the raisins - try apricots, dried cranberries or cherries, etc. For an especially festive touch, serve on dessert plates decorated with a few drizzles of chocolate syrup.