Roasted Pears - Sweet or Savory
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.
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.