We've got pears on the brain right now. While we love Fall apples, it's nice to switch it up every few days so we don't get tired of either fruit. First we talked about making pearsauce. But this is even easier—oven-roasted pears that you can use many, many ways. The Atlantic has nine different options...
Easy Accompaniment: Simple Roasted Pears
The Atlantic
Roasting them couldn't be simpler. The recipe below calls for topping them with sugar mixed with vanilla bean seeds, lemon juice, and butter. But you could also add herbs for a more savory twist.
They'd be great served alongside sliced pork or Thanksgiving turkey (one of the suggestions). Or, our favorite on the list, frozen and puréed to make roasted pear sorbet. How good does that sound??
• Get the basic recipe.
• Read nine different ways to use them.
Got a load of pears you need to use before they get too soft? This takes care of a big batch at once.
Related: Quick Dessert Recipe: Roasted Pears with Lemon Stilton, Walnuts, and Honey
(Image: Maria Robledo/The Atlantic)
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Roundup - Magazines, Fall, Holidays - Thanksgiving, Ingredients - Fruit, pears, side dish, roasting, The AtlanticRelated Links
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Not cored? Seems like these would be a pain to serve/use if not cored when raw.
view cmcinnyc's profile
Yeah, I think I'd core them, too. Or, just quarter them and slice off the core edge. That said, the idea is a good one!
view Dana McCauley's profile
I make a simpler version of this baked pear dish (no sugar etc, but will definitely give that a go!) but I do add chicken legs, small potatoes in the skin, garlic also still in their skin and onion wedges. Sometimes, 15 mins before the end, I put some walnut flavoured cheese on top of the pears to make it more exciting. It's a superbly simple and tasty weeknight dinner.
As to question; to core or not to core: I've found coring them after baking leaves the pears moister. Actually, come to think of it, I don't even peel them. How lazy can you get :)
view EvaInNL's profile
Cooked pears are simplicity itself to eat with a spoon, even uncored. I peel, then poach mine in port with a cinnamon stick or two thrown in.
view Tchivai's profile