(via Stonehouse Olive Oil, Woodland/San Francisco)
This dessert is really crazy good, and as simple as can be. A few minutes of prep, then pop it in the oven and wait 30 minutes (which is a perfect break between dinner and dessert — though it would also be amazing served as an app or over some hearty dressed greens as part of a plated salad).
Then just a few more minutes of finishing touches before digging into a soft roasted pear in a butter balsamic glaze, its sweetness mirrored in the honey and contrasted by the salty bite of the goat cheese, nutty crunch of walnut, plus the great little hint of black pepper heat.
INGREDIENTS:
- 4 Tbsp unsalted butter (or half butter, half Rosemary EVOO)
- 4 Bosc pears, halved lengthwise and cored
- 5 Tbsp Dark, White or Fig Balsamic Vinegar
- 1/2 pound fresh goat cheese, crumbled
- 1/3 cup honey
- 1/2 cup chopped, toasted walnuts
- Freshly ground black pepper
Preheat oven to 400F. Put butter in a 9×13 baking dish and melt in the oven for 2 minutes. Arrange pears cut side down in a single layer, and roast for 30 minutes. Chop your walnuts and set them aside in a dry pan.
Pour vinegar over pears and roast for 7 minutes more. Add your walnuts to the oven now as well to toast alongside.
Transfer pears to serving dish, cut side up. Spoon juices over pears from the baking dish. Arrange cheese on and around pears, sprinkle with walnuts, and drizzle the whole thing with honey. Finish with a grind of fresh black pepper and serve warm.
VARIATIONS:
- Sub half the butter with Rosemary or Blood Orange EVOO
- Serve over a bed of dressed fresh, crunchy greens like friseé, arugula and/or butter lettuce, and finish with a sprinkle of Maldon Sea Salt.
