It is still extremely hot here in Nashville..call it Climate Change. You would pretty much have to be living under a bushel basket to not have caught on to this. It’s science, it’s real and it’s with us right now. Think about it, read about it, talk amongst your family and friends about it. If you know a farmer or two, ask them what they think. How is climate change affecting them?
While I was making this very simple dessert, I was thinking about the future and food. These pears are as good as any I have ever tasted. Will they always be readily available? Will they be “special” and only for a select group of people in the future? I do not have the answer, but I do know that good, healthy, fresh foods can nourish both the body and mind. A delicious pear is one of those things.
No peeling necessary! Cut in half and the center scooped out with a melon-baller and then drizzled with raw sugar, lemon-flavored olive oil and honey-balsamic vinegar…ready for the oven.
15 minutes later…roasted and caramelized and ready to eat. Quick and easy….now turn off that oven…it’s hot out there!
You can find more easy pear recipes here: Aromatic Roasted Pears and Plums with Star Anise, Vanilla, Balsamic and Maple Syrup E.A.T #34 ; Cream Baked Cardamom-Vanilla Bean Pears and Pear, Maple and Nutmeg Cornmeal Cake + Kitchen Tools #1
Honey-Balsamic Roasted Pears
- 2 firm, but ripe pears, cut in half and core scooped out
- 2 tablespoons raw sugar
- 1/4 cup citrus flavored olive oil
- 1/4 cup honey-balsamic vinegar (you can make your own by whisking together honey and balsamic vinegar until emulsified)
- Ice Cream for serving
- Preheat oven to 400 degrees.
- Roast pear halves, cut side up, for 12-15 minutes or until caramelized and a little charred on the edges. Remove from oven. Let cool in pan for a few minutes.
- Serve with a scoop of vanilla bean ice cream and drizzle any “pan drippings” over dessert.
Note: I choose pears with the stems still attached when I find them. I like how the stems look so much.