Roasted Pears with Red Wine Sauce

If you have leftover wine from New Year's, and if, like me, you are sick of cookies and cake but still want something sweet, here's a simple winter dessert.

Roasted Pears with Red Wine Sauce

Two firm pears (such as Bosc or Anjou)
T Cinnamon
Ginger
Nutmeg
Ground cloves
Brown sugar
Agave nectar or honey
Red wine (1/2 cup plus extra)
1 T butter
Raisins (op)
Pecan or walnut pieces (op)

Melt butter in a square glass baking dish so it covers the bottom of the dish. Mix spices (start with a teaspoon of each and add more as desired) with a tablespoon or two of brown sugar and agave nectar. Add some wine to help dissolve sugar. Halve the pears and remove stems and seeds. Spread sugar/spice/wine mixture over pear halves and place face down in glass dish. Pour extra spice mixture and 1/2 cup wine over pears. Add raisins and nuts to the dish, if desired. Bake for about 30 minutes at 425 degrees. Serve warm with ice cream or with chilled greek yogurt and a few drops of vanilla.