With vegetable peeler, remove peel from orange in 2" by 1/2" strips.
With melon baller or small knife, remove cores and seeds from pears by cutting through blossom end (bottom) of unpeeled pears (do not remove stems from pears).
In shallow 1 1/2- to 2-quart glass or ceramic baking dish, whisk and combine orange peel, wine, cinnamon and water.
Place honey in medium bowl. Hold pears, 1 at a time, over bowl of honey with 1 hand (keep other hand dry).
With dry hand, use pastry brush to brush pears with melted butter, then sprinkle pears with honey until coated.
Stand pears in baking dish. Sprinkle any remaining honey into baking dish around pears.
Bake pears 35 to 40 minutes or until tender when pierced with tip of small knife, basting occasionally with syrup in baking dish.
Cool slightly, about 30 minutes, to serve warm.
Or cool completely; cover and refrigerate up to 1 day.
Reheat to serve.
Strawberries like all berries are a superfood and this delicious red fruit is high in “berry” many nutrients including Vitamin C, folate, potassium and lots of phytonutrient antioxidants that have anti-inflammatory properties including anthocyanins and polyphenols. Having a cup of berries 3-4 times a week is associated with lower risk of heart disease, cancer and improved blood sugar control for people with diabetes.
This recipe was adapted from the cookbook, Run Fast Eat Slow. The butter is reduced and unsweetened applesauce is used for most of the maple syrup. These muffins freeze well and make an easy breakfast or snack between meals.
