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Prep Time
15 mins
Total Time
50 mins


½ cup
ice wine
125 mL
ripe pears, peeled, cored and quartered length-wise
⅓ cup
firmly packed brown sugar, divided
75 mL
3 tbsp
unsalted butter, melted
45 mL
1 tsp
vanilla extract
5 mL
½ cup
freshly grated good quality Parmigiano Reggiano
125 mL
½ cup
toasted chopped walnuts
125 mL
¼ cup
shaved good quality Parmigiano Reggiano
60 mL


Step 1

Preheat oven to 400ºF (200ºC). Bring ice wine to a boil in small saucepan over medium-high heat. Cook about 7 min. until reduced by half. Cool ice wine syrup completely.

Step 2

Meanwhile, toss pears with 1/4 cup (60 mL) brown sugar, butter and vanilla. Transfer to 9 x 13-in. (3-L) baking dish. Bake 20 to 25 min. until pears are tender.

Step 3

Toss grated Parm with remaining brown sugar; sprinkle onto pears. Broil 5 min., or until lightly golden. Divide pears among 8 serving dishes. Drizzle with ice wine syrup, sprinkle with walnuts and shaved Parm.


Use Bartlett, Bosc or Anjou pears for baking.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Nutritional Facts Per Serving

Nutrition Description:
Per serving (1/8 of the recipe):
12 g
Saturated Fat:
5 g
27 g
5 g
18 g
20 mg
6 g
180 mg
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