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Serves
3-6
Creator Notes
These pears are luscious as a salty and sweet snack, dessert or brunch dish. When sliced, also they are a good salad topper. —A Enjoyable Petite Kitchen
Substances
1/2 cup
brown sugar
3 tablespoons
extra-virgin olive oil
2 tablespoons
dry pink wine
1/4 teaspoon
vanilla extract
pinch
kosher salt
3
Bosc pears, peeled, halved and cored
1/2
lemon
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Pecorino Romano cheese, sliced into thin bite-sized items
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kosher salt, for topping
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honey, for topping
Directions
- Warmth the oven to 350 degrees.
- In a noteworthy bowl mix the brown sugar, olive oil, wine, vanilla extract and pinch of salt. Rush well to combine
- Once the pears are peeled, halved and cored, rub the exposed flesh with the lemon half. Right here’s to stop browning.
- Add the pears to the sugar combination and completely coat the pears.
- Field the pears in a baking dish and pour half of the brown sugar combination over the pears. Reserve the different half for after roasting.
- Roast for 40 minutes.
- Field the roasted pears support into the sugar combination and coat well.
- Remove the pears, top with a sprinkling of kosher salt, drizzles of honey and slices of Pecorino. Succor warm.
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