Roasted Pears with Balsamic Glaze is a sophisticated dessert that’s not too sweet.
serves 4
Ingredients
- 4 tablespoon unsalted butter
- 4 firm but ripe pears, preferably bosc
- 6 tablespoon balsamic vinegar, plus more as needed
- ½ cup apple juice
- freshly cracked black pepper, to taste
- almost any variety of cheese, optional
Directions
Working from the bottom, remove the core of each pear by cutting out a pointed cylinder shape with a paring knife. Remove just enough to get the core, leaving the stem end in tact. Slice a small disc off the bottom of each cored pear so that it sit upright.
Adjust the oven rack to the middle position and preheat the oven to 400 degrees. Have ready a roasting pan or baking dish that will just barely accommodate the pear sitting upright side by side, close but not touching. Using too large a pan will cause the sauce to scorch.
Place the butter in the pan and place on the middle rack until melted, about 3 minutes. Remove from the oven and arrange the pears, standing up, in the butter. Roast the pears in the middle of the oven until almost tender, about 15- 25 minutes, depending on the ripeness and size of the pears.
Drizzle the vinegar over the pears and roast for 5 more minutes.
Immediately transfer the pears, to serving plates. Pour any of the pan juices into a small sauce pan, add the apple juice. Cook, stirring often over medium heat, until the sauce reduces by about ⅓ and becomes a bit syrupy. Add additional balsamic to taste to adjust acidity if needed. There should be a bite of tangy vinegar to off-set the sweet pairs, especially if you choose to serve this with cheese. Puddle a small amount of the sauce onto the serving plates and sprinkle the pears with black pepper. Serve at once.
ROASTED PEAR VARIATIONS:
Blue Cheese: Crumble about 1 ounce over each pear just prior to serving.
Goat Cheese: Place a spoonful of soft goat cheese next to each pear just prior to serving. Drizzle sauce over cheese.
Mascarpone: Place a spoonful next to each pear just prior to serving. The warmth of the pear will melt the mascarpone slightly so it will mingle with the sauce.
Pecorino or Manchego: Thinly shave aged Pecorino or Manchego alongside each pear just prior to serving.
The Great recipe, thanks
farida
http://www.kitchensuperfood.com
Just saw this recipe via FoodBuzz. You are hilarious — I almost spewed my coffee… and I’m craving asparagus. 🙂
the dish looks great, and very simple. thats great.
Ok, the sign of a great cook is doing just what you did here: stressed out, 12 straight hours of cooking and the man pressing you for food and you turn out something spectacular!
Great asparagus, but it’s the writing that’s so delicious : )
Are these simple masterpieces. The green beans and the asparagus are up my alley in a big way.
but when you get older like you and I, we aren’t called grumpy anymore. They call us “curmudgeons”. (I kid, I kid. Put down the kitchen twine, dude. Damn you’re cranky.)
Asparagus always works for me. Great save, Greg.
This photo stopped me in my surfing tracks. Garlic breadcrumbs? How melt in your mouth is that?! I am so glad you are out here creating and experimenting and figuring all of these spices out for us.
looks delicious
I love asparagus and I especially appreciate it during winter when it’s out of season – I miss it! I think I’m gonna go and get some to make your recipe, it sounds lovely.
Roasting at high heat is my favorite way to do asparagus!
Seeing veggie dishes make the Top 9 list makes me so happy. Congrats!!! The asparagus looks simply delicious. I have to get myself some panko breadcrumbs.
I love to cook, but 12 hours is excessive. Can’t believe you were still creative after so much time peeling, chopping, and grating!
Well at least they turned out looking as wonderful as they do…stress or no stress 🙂
First Congrats on Top 9. Second, bravo for a 12 mins quick delicious meal!
Laughed out loud at your reference to kitchen twine and calmly setting down your kitchen knife. Done that and bin there 🙂
Asparagus with lemon and toasted almonds is my all-time favourite vegetable dish. I’m such a snob I only eat it when it is in season and freshly picked that day. I pig out until asparagus season is no more. Perpetually green pee and a naturally olive complexion verging on a Grinch like glow.
And toasted almonds? Is there anything that doesn’t taste great sprinkled with toasted almonds? Always toast twice as much as I need. Half for the recipe and half for me.
Looking forward to your pumpkin post Greg!
Amazing how you came up with that 12 min dinner…
Great recovery! I know all about those evenings when it’s just about time for takee outee and then you figure something out. Take it easy this holiday! 🙂
Fun post…I actually felt like I was in the kitchen with you.
Looking forward to seeing what you concocted for PFB!
Happy Turkey Day.
Tired or not, grumpy or otherwise, this asparagus dish is inspired. You made me smile when you mentioned Ken asking about dinner after your long day in the kitchen. My husband’s the same way and I react the way you do. Tonight, though, we went out to dinner. That’s because I didn’t have this wonderful dish to enjoy at home (asparagus is my favorite veggie).
Happy Thanksgiving to you! Hope you have a wonderful day. 🙂
.…be cooking the whole dinner if you are in charge of that many dishes! I got off lucky, just the dessert. We don’t compromise on Glee either!
Trevor
I am impressed at your resourcefulness and the asparagus looks so good. I for one opted for the Chinese take-out, sigh. We got home from work at 6 and I felt I had to give something up. I made desserts, prepped Mr. Turkey and had to pack for our trip. I do wish I had this asparagus with the garlic breadcrumbs, though!