Roasted Pears with Almonds, Cranberries and White Chocolate Drizzle

Specially created for pairing with the Ceres 2009 Late Harvest Viognier
Ingredients:3/4 cup firmly packed brown sugar

2 teaspoons McCormick Gourmet Collection Cinnamon, Saigon
1 teaspoon McCormick Gourmet Collection Nutmeg, Ground
1/4 teaspoon McCormick Gourmet Collection Cloves, Ground
4 firm ripe pears, such as Bosc or Anjou, halved and cored
1/4 cup (1/2 stick) butter, melted
1/3 cup heavy cream
4 ounces white baking chocolate, coarsely chopped
1/2 cup sliced almonds, toasted
1/2 cup dried cranberries, coarsely chopped

Directions:

Preheat oven to 400 degrees F. Mix sugar, cinnamon, nutmeg and cloves in small bowl. Place pear halves, cut-side up, in 13x9-inch baking dish sprayed with no stick cooking spray. Drizzle with melted butter. Sprinkle with brown sugar mixture.

Bake 30 minutes or until pears are tender, spooning brown sugar mixture over pears halfway through baking. Cool slightly.

Bring cream just to boil in small saucepan on medium heat. Remove from heat. Add white chocolate; stir until chocolate is melted and sauce is smooth.

To serve, place a pear half on each of 8 dessert plates. Stir brown sugar mixture in baking dish. Spoon over pear halves. Sprinkle with almonds and cranberries. Drizzle generously with white chocolate sauce. Serve immediately.

Makes 8 servings.