Page 12

explore w hat 18 ME TRO LOCATIONS TO CHOOSE FROM Downtown St. Paul Market Opens Saturday, April 25. For a complete schedule, log onto www.stpaulfarmersmarket.com

has to offer!

W hether it’s painting, yoga, gardening, cooking or learning about the world around you, c inspires you to create memories, explore new things and savor life! We're kicking off spring by featuring a sweet treat from one of LIFE's stars: Lidia Bastianich of Lidia's Italy. Lidia shows you how

to bring the taste of Italy to your dinner table … Enjoy!

Roasted Pears and Grapes / Pere e Uva al Forno Makes 6 servings 2 cups seedless red grapes 1 cup sugar 100% LOCALLY GROWN SINCE 1854

2/3 cup Moscato or other fruity white wine Juice of 2 lemons 2 tablespoons apricot jam ½ vanilla bean, split lengthwise 3 ripe but firm Bosc pears Preheat the oven to 375 F. Place the grapes in an 11 x 7- inch baking dish. Stir the sugar, Moscato, lemon juice, apricot jam, and vanilla bean together in a bowl until blended. Pour over the grapes. Cut the pears in half through the core and remove the stems, cores, and seeds. Nestle the pear halves, cut side up, into the grapes. Bake, uncovered, until the pears are tender and the liquid around the grapes is thick and syrupy, about 50 minutes to 1 hour. Remove the pears and let stand until the pan syrup thickens, about 10 minutes. Serve the pears hot or warm, with some of the grapes and their pan syrup spooned around them.

From lidiasitaly.com

2 Saturdays, 10:30am LIFE Monday, Wednesday, Friday, 7pm through April 3rd 12

a •vz April-May 2009

tpt Magazine - April | May 2009  

Twin Cities Public Television magazine. April and May 2009 program guide.

Advertisement