Holidaying at home is a little luxury for me. I can look at the yellow of the silver birch leaves across the road. Get the freshest of flowers each morning. Gaze at the clouds enveloping the hills. Listen to music. Read. Oh, it is so good to be home.
So, after glazing apples and draining yoghurt, both for a tomorrow’s menu, the weather is perfect for baking some pears with a little rosemary powder – ground by hand with a little chilli and dried capsicum and a minor pinch of salt. If you have not have this at hand, use fresh rosemary, some sea salt and add chilli if you dare. I have made this dish with pears and plums, so it is quite versatile.
You can serve rosemary pears with any other dish, or for breakfast with cheese. Maybe even a midnight snack!
Roasted Rosemary Pears
Prep time: 5 mins
Cooking time: 15 mins
Serves: 4 – 6 people, depending how you use it
3 firm, ripe packham or beurre bosc pears, unpeeled and cut into 6 wedges each – you can core each piece or for a rustic look, don’t core
2 Tblspn lemon juice
1 Tblspn finely chopped rosemary
1 tspn dried chilli chopped fine (optional)
0.25 cup brown sugar
30g unsalted butter, chopped
Place pear wedges, lemon juice, chilli and rosemary in a bowl and toss to coat. Place in a roasting dish, sprinkle with the sugar and scatter the butter over.
Roast at 200 degrees for 20 – 25 minutes or until the pears are tender and glazed, basting with juices once during the cooking.
Cool the pears in the pan, and then serve with breakfast, or with bread, rocket and parmesan for an amazing lunch.
you might like to browse:
- Creme Fraiche: How to make
- Thick Thick Yogurt (Yogurt Cheese): How to make
- Pomodori Gratinati (Baked Tomatoes with Cheese)
- Oven Baked Chickpeas