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.
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).
Copyright © Julie Logue Riordan, Cooking with Julie