Roasted Pears

Fall Salad with Roasted Pears Stuffed with Blue Cheese and Walnuts

Roasted Pears
For dessert I serve them with Sbrisolan (Italian almond tart). They also pair well with roasted pears with arugula or radicchio salad. Fill the center with blue cheese to include in a romaine or butter lettuce salad.
Serves 8

8 ripe but firm Bartlett, Bosc, or D'Anjou pears halved, cored
2 tablespoons butter, melted
2 teaspoons honey

Heat oven to 400º and place a rack in the middle.

1. Place pears on a sheet pan skin side down. Mix butter and honey together, brush the cut side of the pears with the mixture.

2. Roast pears in the upper 1/3 of your oven, until they are knife tender in the thickest part 15-25 minutes (depends on the size of the pears).

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Copyright © Julie Logue Riordan, Cooking with Julie