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

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.

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