>> Tuesday, April 20, 2010
It may not look so hot. But trust me, folks. This dish is divine. Before this past Saturday, I had never roasted pears before. I don't even know how the idea popped into my head exactly. When decided to make a lavish dinner in, I searched for a new appetizer recipe. After thirty or so minutes of Google-ing, only to find myself terribly uninspired, we headed to the grocery store to pick up our other supplies.
All of this (and more -- because we actually stocked up on double the veggies so we could make the main dish twice) set us back a mere $54. If we had gone out to eat, it would have been just as much, plus tip. And yet, that night we dined finer than we would at any of our favorite local establishments.
Back to the roasted pears. Stephen grabbed some of the fruit as we passed through the produce section looking for other ingredients. We hadn't bought any in quite a while. And that's when my mind got cooking. A few steps away, I found brie. Some slices of fruit and brie sounded like a nice thing to make. But roasting them would be better. The short after this long story: That's just what we did -- and I think this creation is suitable as a starter or dessert.
It's easy. It's classy (remember how much we LOVE classy?). It's unique. It's an alternative to a bowl of chips or salad or fat slice of chocolate cake. Just keep an eye on the fruit while you bake so it doesn't over-darken, and you'll be golden. Quite literally.
Roasted Pears with Brie
What you'll need . . . (for two healthy servings)
- 2 medium to large pears, not skinned, but sliced thickly
- 1 wheel of brie (cut off the rind)
- 2 tablespoons sugar (I used Sugar in the Raw)
- 2 tablespoons butter (or substitute -- I used Earth Balance)
Method . . .
- Preheat your oven to 400 degrees F.
- Cut your pear slices like you see above. Then place them in a glass baking dish -- cut side up -- and spread them out.
- Cut your butter (or sub.) into small pieces and scatter throughout. Sprinkle your sugar and cinnamon (to taste).
- Place in oven and check every 10 minutes until pears reach your desired roasted-ness. You will also want to stir them around a bit to get all sides roasted.
- While you're doing that, slice your brie into pieces about 1/4 inch thick. Maybe a little less. Set aside. (Note: You don't need the entire wheel, really, but we ate some while we waited.)
- When the pear slices have finished roasting, divide them into two equal servings. Place them on a layer of folded tin foil (and then on a baking sheet), and top with brie slices. Set your oven to broil and place back in the oven until bubbly.
- Serve warm.
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