This is an adaptation of a recipe by Joanne Weir from the cookbook... "Cooking Confidence".
The recipe sounded delicious but I felt that there were some discrepencies in the recipe.
The photo that was presented showed the fruit with the peel left on but the recipe said to peel the fruit.
In the original recipe the sausages were to be added with the fruit, covered and put in the oven which would have poached the sausages, yet in the photo it appeared that they were browned.
And the sauce was a bit too thin to my liking.
So... here is my adaptation of the recipe. I can tell you it smelled delicious cooking and I would definitely make it again.
2 Tbsp. BUTTER
1 Tbsp. DARK BROWN SUGAR
3 BOSC PEARS, halved and cored
3 GRANNY SMITH APPLES, halved and cored
KOSHER SALT, to taste
1 c. LATE-HARVEST WINE, such as Riesling or Gewurztraminer
1 tsp. ORANGE ZEST, grated
2 slices FRESH GINGER
2 WHOLE CLOVES
1 CINNAMON STICK
1/8 tsp. ANISE SEED, crushed (I omitted this)
1 Tbsp. CORNSTARCH mixed with a little cold water to make a slurry
6-9 SWEET ITALIAN PORK SAUSAGES, pricked with a fork
Heat the oven to 375°F.
Melt the butter in a large frying pan over medium heat.
Add the brown sugar and cook until it is melted.
Add the pears and apples, cut side down in a single layer, and cook until they are golden brown, 5-7 minutes.
Remove from the heat and place the pears and apples in a large baking dish in a single layer, cut side up.
Season with salt.
Add the orange juice, wine, orange zest, ginger, cloves, cinnamon stick, and anise seed to the frying pan over high heat.
Bring to a boil.
Gradually add the cornstarch slurry using just enough to obtain the desired thickness to the sauce.
Discard the ginger, cinnamon stick, and cloves.
Pour the mixture over the fruit in the baking dish.
Add the sausages to the frying pan with a Tbsp. of butter and saute until browned but not cooked through.
Put these in with the fruit and sauce mixture.
Bake uncovered for 25-35 minutes.
For each serving include a sausage, a pear half, an apple half and drizzle the sauce over top.
(I served this with oven-roasted potatoes.)