Sunday, November 15, 2009

Roasted Pears with Brown Sugar Butter Sauce and White Chocolate Drizzle


I had some Bosc pears on hand and couldn't figure out what exactly I wanted to do with them, though I had considered roasting them after seeing someone do that on a segment on Food Network.  Then I ran across an ad insert in Bon Appetit magazine, and the photo of these roasted pears was so enticing that I knew I had to try this one.

The recipe is custom created for McCormick Gourmet Spice Collection by Cat Cora, a fellow Mississippi gal, and a favorite chef for me, who also happens to be Executive Chef for Bon Appetit.  This is a slightly adapted version from the one in the ad insert, and I'm thinking that this dish would make an amazing addition to any holiday table.

Start off with some Bosc or Anjou pears and a classic mixture of brown sugar, cinnamon, nutmeg and cloves. You sure know it's fall when you start seeing these spices surfacing in recipes don't you?


Once the pears are roasted, they are topped with a combination of roasted, sliced almonds...


...chopped dried berries and golden raisins. And, white chocolate. Oh my.


Hello Lover.


Roasted Pears with Brown Sugar Butter
   Sauce and White Chocolate Drizzle
Posted at  http://www.deepsouthdish.com/

1/4 cup of sliced almonds
1/2 cup of brown sugar, packed
2 teaspoons of cinnamon
1 teaspoon of ground nutmeg
1/4 teaspoon of ground cloves
4 Bosc pears, halves and cored
1/2 cup of butter, melted
1/4 cup of golden raisins
1/4 cup of dried berries
1/3 cup of heavy cream
3 ounces of white chocolate chips

Preheat oven to 400 degrees.  Spray a 9 x 13 inch glass baking pan with non-stick spray and set aside. Toast almond slices; set aside. Combine the brown sugar, cinnamon, nutmeg and cloves; set aside.

Clean the pears and place into the prepared baking dish. Drizzle pears with butter. Sprinkle the brown sugar mixture over the top of the pears.

Bake at 400 degrees for 15 minutes. Remove and spoon some of the brown sugar butter sauce over the tops of the pears; return to oven for about 15 minutes longer, or until pears are tender. Remove pears to a plate to cool and whisk the brown sugar and butter sauce together. Spoon some of the sauce over each pear half.

When ready to plate, bring the cream up to just about boiling; remove from the heat, add white chocolate chips, and whisk until chocolate is melted and smooth.  Plate 1 to 2 pear halves per person. Sprinkle the pears with the almonds, then the raisin berry mixture, and then drizzle all over with a bit of the white chocolate sauce.

As an Amazon Associate, Deep South Dish earns from qualifying purchases. See full disclosure for details.




Hey Y’all! Welcome to some good ole, down home southern cooking. Pull up a chair, grab some iced tea, and 'sit a bit' as we say down south. If this is your first time visiting Deep South Dish, you can sign up for FREE updates via EMAIL or RSS feed, or you can catch up with us on Facebook and Twitter too!

Articles on this website are protected by copyright. You are free to print and sharing via Facebook share links and pinning with Pinterest are appreciated, welcomed and encouraged, but do not upload and repost photographs, or copy and paste post text or recipe text for republishing on Facebook, other websites, blogs, forums or other internet sites without explicit prior written approval.
Click for additional information.


© Copyright 2008-2021 – Mary Foreman – Deep South Dish LLC - All Rights Reserved

Material Disclosure: This site is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. Unless otherwise noted, you should assume that post links to the providers of goods and services mentioned, establish an affiliate relationship and/or other material connection and that I may be compensated when you purchase from the provider. You are never under any obligation to purchase anything when using my recipes and you should always perform due diligence before buying goods or services from anyone via the Internet or offline.

DISCLAIMER: This is a recipe site intended for entertainment. By using this site and these recipes you agree that you do so at your own risk, that you are completely responsible for any liability associated with the use of any recipes obtained from this site, and that you fully and completely release Mary Foreman and Deep South Dish LLC and all parties associated with either entity, from any liability whatsoever from your use of this site and these recipes.

ALL CONTENT PROTECTED UNDER THE DIGITAL MILLENNIUM COPYRIGHT ACT. CONTENT THEFT, EITHER PRINT OR ELECTRONIC, IS A FEDERAL OFFENSE. Recipes may be printed ONLY for personal use and may not be transmitted, distributed, reposted, or published elsewhere, in print or by any electronic means. Seek explicit permission before using any content on this site, including partial excerpts, all of which require attribution linking back to specific posts on this site. I have, and will continue to act, on all violations.





Email Subscription DSD Feed