Roasted Pears

I must tell you, my family and I are swooning over this dish.

Fancy enough for a special occasion,

but simple enough to make any day a special occasion.

 

My husband insists on Bosc pears,
because they're so flavorful.

I totally agree.

 

2 firm, ripe pears

4 oz. goat cheese, crumbled

1 oz. pine nuts, lightly toasted

1 sprig fresh rosemary, chopped

2 T honey

2 T butter

 

I found a grapefruit spoon to be the perfect tool for coring.

Toast the pine nuts in a small skillet on low heat.

No need to add butter, oil or cooking spray;
there is natural oil in the nuts.

Stay with the pan, stirring from time to time, until golden.

 

For me, the best aroma on Earth
is chopped fresh rosemary!

(...that is, until I begin to chop fresh basil!)

 

Don't determine that it's done by
waiting for the cheese to melt.

Goat cheese is dry and has less fat,
so it doesn't melt as readily.

It will be warmed through, but not melted.
  

Incredible! Absolutely delicious.

Roasted Pears

2 firm, ripe pears

4 oz. goat cheese, crumbled

1 oz. pine nuts, lightly toasted

1 sprig fresh rosemary, chopped

2 T honey

2 T butter

Preheat oven to 350 F.

Slice pears lengthwise into halves.

Remove the core & seeds, leaving a well for the filling.

Melt the butter in a skillet.

Brown the pears, skin side down, for 10 mins. on low heat.

Place the pears in an ovenproof dish.

Pour the cooking butter on top.

Add 1/2 cup water to the dish.

Bake 10-15 minutes.

Meanwhile, gently toss the goat cheese with

the pine nuts & rosemary in a small bowl.

Season with salt & pepper.

Remove the pears from the oven.

Divide the cheese mixture, and mound onto each pear.

Drizzle with honey.

Bake another 10 minutes.

Serve immediately.

Enjoy!