Recipe by Nathan Carraba
Photos by Stephen Devries
Oftentimes mistaken for a corn plant, sorghum is a Southern staple. Syrup madefrom this sugar substitute is thinner than molasses and has a nutty sweetness that Southern chefs love. In recent years, chefs have exploited the limits of this grain crop, with sorghum syrup gracing breakfast tables, sauces, and even coffee.
Oftentimes mistaken for a corn plant, sorghum is a Southern staple. Syrup madefrom this sugar substitute is thinner than molasses and has a nutty sweetness that Southern chefs love. In recent years, chefs have exploited the limits of this grain crop, with sorghum syrup gracing breakfast tables, sauces, and even coffee.
Ingredients
8 Bosc Pears, Peeled
1/2 cup sorghum syrup
1 lemon, juice and zest
1/2 cup dry white wine
2 tbsp whole allspice
4 3-inch cinnamon sticks
5 whole cloves
a pinch of salt
Directions
In a deep baking dish, add all of the ingredients and 1 cup of water. Cover with aluminum foil and bake in a 350 degree preheated oven for 1 hour or until tender. Serve warm with vanilla ice cream.
