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Roasted Pears – Sweet or Savory

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Roasted Pears - Sweet or Savory

Roberta Reynolds
During fall and winter months, I always seem to have a batch of these roasted pears cooling their heels in the refrigerator. Drop in friends or family? No problem – I just grab a few of these beauties, slightly sweetened and topped with cinnamon sugar and go to town. In the mood for something a little savory? Add a roasted pear to your favorite salad greens, add some roasted hazelnuts and dried cranberries, some big chunks of blue cheese, and you are all set. Thinking more about sweets? Warm up a few in the oven or microwave if you want, put a couple on each plate, add a couple of scoops of your favorite ice cream, and some cookie crumbs or caramel sauce if you have any laying around and you’re set. They last in the refrigerator for at least a week – as if you will have to worry about that.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 6 -12 servings

Ingredients
  

  • 6-10 pears ripe but still firm (NOTE: Don't sweat it if they are still a little on the green side - they will roast just perfectly)
  • 1 tablespoon agave nectar or less if you like, especially if the pears are super-ripe
  • ½ -1- teaspoon Cinnamon or to taste NOTE: if you have any cinnamon sugar laying around, go ahead and use that instead
  • ½ teaspoon kosher salt or to taste

Instructions
 

  • Spray a 13x9 inch-baking dish with cooking spray. Preheat oven to 350 degrees.
  • Wash and slice the pears (no need to peel). Remove the core with an apple corer or use a teaspoon to coax out the seeds, and a sharp paring knife to get the blossom end peeled. Place on a cookie sheet lined with aluminum foil and sprayed with cooking spray (or a 13x9 inch baking dish will hold about 6-7 pears, halved) . Drizzle the pears with agave nectar and sprinkle with just a little kosher salt, cinnamon or cinnamon sugar. Roast about 30-45 minutes or until soft and slightly caramelized.

First and foremost, we shall require a few pears. Use red, yellow, or green varieties – it makes no difference. A little on the ‘still too hard to eat’ side? No problem. A little past their prime? No problem. Roasting is the great equalizer, and all of your pears will come out of their oven experience perfectly.

Just slice them in half and remove the seeds with a melon baller if you’ve got one. I usually leave the skin on, but if you’d like to peel yours, feel free. Into the baking dish they go and are drizzled with a little agave (or honey) and a sprinkling of cinnamon. I also give them a short little spray with cooking spray so the tops don’t dry out.

All that’s left is the chowing down. Let’s start with some organic salad greens, a little green onion and a beautiful pear.

Hold on – how about some roasted hazelnuts and some dried cranberries? Of course, we need big chunks of our favorite blue cheese. Add whichever dressing suits you.

Time for dessert! Vanilla ice cream, vanilla with a caramel swirl, and maybe some additional caramel sauce on top if you happen to have any hanging around are perfect accompaniments.

Lately I’ve found myself crumbling some favorite cookies over the top for a nice crunch. Seems kind of funny, but whenever we serve this for company dessert, I swear our guests prefer this over something really fancy and heavy. Hey – I’m good with that. Thanks so much for reading today! I really appreciate it!

Hello. I’m Roberta Reynolds.

I’m so glad you dropped in! Welcome to Bird’s Nest Bakery and Café, a collection of ‘made from scratch’, seasonal recipes developed in my home kitchen. I’ve been obsessed with creating the easiest and most delicious recipes possible since I could reach the top of a stove.

I hope you’ll find this site a welcome and relaxing place where you can come for inspiration and ideas. Take a look, have fun, and feel free to modify these recipes to suit your particular palate. It would make me so happy if you would share these recipes with friends and family. After all, cooking and baking are meant to be shared with those we care about. That’s what’s so much fun about it!