Oven Roasted Spiced Pears
Roasting fruit in the oven brings out many of the same characteristics as poaching gently in liquid, however, the roasting process will generally reveal a deeper, caramelized, more satisfying and rich flavour than poaching alone. Combined in a casserole dish with brown sugar, spices, and a small amount of liquid for one hour at 350ºF yields supple, lightly spiced fruit that is versatile in both sweet and savory dishes.
Try roasted pears on toasted baguette topped with a slice of creamy Brie, or puréed into soup with roasted parsnips, and garnished with a crumble of strong blue cheese. Top a dish of granola with toasted coconut, pumpkin seeds, a dollop of yogurt, roasted pears, and a drizzle of pear syrup for a seemingly decadent breakfast or snack (pictured below). Also keep in mind, the soft sweetness of roasted pears, combined with a little fresh chopped thyme, sprinkle of toasted pine nuts, and spoonfuls of pan jus, would make a wonderful topping for roasted pork.
- 4 Bosc Pears, peeled, quartered, cored
- 2 tablespoons brown sugar
- 1 teaspoon cinnamon
- ½ teaspoon ground cardamom
- ¼ teaspoon nutmeg
- 3 star anise pods
- 2 tablespoons ice wine, white wine, or water