Roasted Pears And Quinces With Tangerine Zest

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Martha Stewart
Nutrition per serving    (USDA % daily values)
CAL
623
FAT
26%
CHOL
10%
SOD
1%

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Ingredients for 6 servings

10 small pears, preferably Forelle, peeled, halved, and seeded

5 quinces, peeled, halved, seeded, and cut into 8 to 10 wedges

1 lemon, halved

2 ounces (4 tablespoons) unsalted butter

1 cup sugar

6 tangerines, zest cut into strips, and juiced (about 1 cup)

2 vanilla beans, split and scraped, pods reserved

2 cups dry white wine

Vanilla-Bean Creme Anglaise (optional)

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