My mom has a couple of pear trees that produce a bumper crop every autumn. And that is why you will find lots of pear recipes on my blog. I’ve roasted them with sausages, poached them and even made them into soup. But even if you don’t have your own pear tree, pears are plentiful and economical so cooking with them is definitely worthwhile.
Pears are one of the few fruits I generally prefer cooked rather than raw. When baked or roasted they transform from sweet everyday Betty to the alluring Veronica.
What’s so sexy about cooked pears? In addition to being the basis for pear cobbler, pear caramelized upside down cake, and tartlets, they lend sweetness and juice to savory dishes like grilled cheese sandwiches, pork chops with pear and ginger sauce, and pear and pumpkin soup. Roast pears also shine as a side with meaty entrees or breakfast dishes. The question is: sweet or savory?
Roast pears can go either way you like. Make Savory Roast Pears with olive oil, lemon and thyme and serve them with just about any chicken, turkey, pork, or sausage main dish, or roast them with maple syrup, cinnamon, and butter and you have a delicious compote to go with oatmeal, pancakes, waffles, or crepes.
Maple Roasted Pears
Ingredients
4 pears, about 2 pounds
2 Tablespoons maple syrup
1 Tablespoon butter, melted
1/4 teaspoon cinnamon
Pinch of salt
Directions
Preheat oven to 375 degrees. Peel, core and dice the pears. Toss them in a bowl with the maple syrup, butter, cinnamon, and salt. Place pears in a foil or parchment-lined baking dish and roast for 30 minutes or until tender and juicy. Time will vary depending upon the type of pears and their level of ripeness.
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