I made a discover recently: I love to roast things. Mostly I roast vegetables, but a couple of months ago, I decided to try roasting pears. Now I have a new food love.
Roasting pears is really easy, and if you use juicy ripe ones, you get the added bonus of caramel flavor without adding even a bit sugar. Here’s what I do:
- Start with ripe pears. I like to use Bartlett, once they’ve turned from green to yellow. I find things work best with pears that have gotten somewhat soft, but not totally mushy.
- Cut pears in half, peel, and cut/scoop out the cores.
- Arrange them flat side down in a single layer in 13×9 glass baking pan, or your roasting pan of preference.
- Bake at 350 degrees for about an hour.
- When finished, the pears will be lightly browned and the juices that have run from the fruit will have mostly evaporated and caramelized.
- Remove the pears from the pan with a spatula. Put a tablespoon or two of water in the baking pan, and stir around with the spatula, scraping the caramel from the bottom of the pan. (You may want to let the pan cool a few minutes first, especially if using a glass pan.) Poor the resulting caramel/juice mixture over your pears, which will absorb most of the liquid.
- Serve warm. (I like them as they are, but I imagine they’d be good with vanilla ice cream, as well.) (They’re also pretty good cold, for that matter.)