BOB & LENORE's COOKBOOK
© 2011 EVOO CANNON BEACH COOKING SCHOOL

ROASTED PEARS II

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This 2012 side was made with Bob’s flavors of India, a little sugar, depending on sweetness the pears. Serve with a lovely goat cheese and, if desired,  blackberry ketchup, aka, “Everything Sauce.” You can buy it or make it from our on-line cookbook.

Ingredients:

  • 2-4 pears (Anjou, Bartlett, or other)

  • 1/2 teaspoon flavors of India spice blend per half pear (2 teaspoons for 2 pears, 3 teaspoons for 3 pears, 4 teaspons for 4 pears, etc.)
  • 2-4 teaspoons sugar (1 teaspoon per pear) if needed for sweetness and extra caramelization
  • 1 tablespoon EVOO

Method:

Peel pears. Cut lengthwise in half. Remove core using mellon baller. Rub each pear half with 1/2 teaspoon of the Flavors of India spice blend. Place cut side down onto oiled cookie sheet. Drizzle all with EVOO. Place into 350°F pan to roast uncovered until they begin to shrink and caramelize on the cut-side touching the pan. Remove and cool to room temperature to serve. Or hold in the refrigerator until needed. Remove from refrigerator in enough time to bring to room temp. Serve, if desired, with goat cheese and blackberry ketchup, aka, “Everything Sauce.”

Chef Notes: If pears are not particularly sweet, add up to 4 teaspoons of sugar to the flavors of India spice before rubbing onto pears. That’s about 1 teaspoon per pear half. This will help ensure good caramelization as well.






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