Winter roasted pears recipe
These pears are transformed to juicy and almost buttery when roasted slowly with a dash of sherry vinegar and sprinkle of black pepper.
The fruit of a cool-climate tree, pears abound in Tasmania at this time of year and they are incredibly versatile sliced and combined in a salad with radicchio and a tangy feta, or simply roasted slowly and served with crème fraiche. While there are many varieties including Corella, Red Anjou and Winter Nelis, I’m a big fan of the russeted Beurre Bosc, as its juicy and almost buttery flesh holds together well when roasted. Keeping the skins on helps it to retain more of its sweet, perfumed flavour whilst the combination with the sherry vinegar and black pepper add a touch of acidity and warmth.
Some other delicious recipes you may love:
A dessert to rival the crème caramel
Indulgent chocolate tart recipe
RECIPE: Roasted pears with crème fraiche
Ingredients
- 4 Beurre Bosc pears
- 50g melted butter
- 80g brown sugar
- 2 sticks cinnamon
- 1 tablespoon sherry vinegar
- ½ vanilla pod, split in half
- Zest of 1 lemon
- 5 sprigs lemon thyme
- 5 black cracked peppercorns
- Pinch of sea salt
- Crème fraiche
Method
- Preheat your oven to 180C. Half and core the pears. Combine all the remaining ingredients. Toss together with the pears to coat. Spread over a roasting tray and place in the oven to roast for 40-45 minutes, until the pears are caramelised, soft and fragrant. Allow to rest for 5-10 minutes before serving the pears warm with a spoon of crème fraiche and a drizzle of the roasting juices. Serves 4