September Honey-Balsamic Roasted Pears and Climate Change

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

 

 

 

 

Ingredients:

  • 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

Directions:

  1. Preheat oven to 400 degrees.
  2. 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.
  3. 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.

teresablackburnfoodstyling.com     foodonfifth.com

Aromatic Roasted Pears and Plums with Star Anise, Vanilla, Balsamic and Maple Syrup E.A.T #34

Hey there December…..Welcome. Time for cozy cooking.

A  shallow baking pan, a sheet of parchment, Pears and Plums pitted, whole vanilla beans and star anise,  maple syrup and balsamic reduction…that’s it…you’re done. Is it a dessert? Is it a savory side? It can easily be either one. Your choice.

I split and used the vanilla bean seeds earlier for making a custard, but I always save the split beans for other uses.  There are a few teeny seeds still inside and they added just the right hint of vanilla to the roasted fruit. Real maple syrup and a balsamic reduction drizzled over the fruit making sure to fill the pitted part.  Is there anything like the aroma of star anise when roasted? It’s all a rather special blend of ingredients that leave the roasted pears and plums a bit caramelized and very aromatic.  This can be a desirable fruit dessert topped with a scoop of ice cream or gelato, or eaten as a side with roast pork or turkey. Add this to your winter go-to easy everyday recipes. It’s as easy-as-this.

Aromatic Plums and Pears

Ingredients:

  • 4 plums, cut in half & pitted
  • 4 pears, cut in half and pitted
  • 1 to 3 split vanilla beans
  • 6 whole star anise
  • 1/4 cup balsamic reduction glaze
  • 1/2 cup pure maple syrup

Directions:

  1. Preheat oven to 400 degrees.
  2. Spread fruit out on a baking sheet covered with parchment paper.
  3. Drizzle fruit with balsamic glaze and maple syrup. Scatter vanilla beans and star anise over fruit. Bake for about 15-20 minutes or until fruit is just fork tender, not mushy. Bake time may vary.
  4. Serve in fruit in bowls topped with a scoop of ice cream or as a side dish with roasted chicken or pork. Also great as a holiday side with a roasted turkey.

Note: You can also do this with crisp apples or peaches.

Teresa Blackburn Food Styling.