Food - Thyme Roasted Pears

THYME ROASTED PEARS

INGREDIENTS

◆ 4 pears, such as Buerre Bosc, Bartlett or Corella, ripe and with unblemished skins ◆ 75g butter ◆ ½ cup honey ◆ 2 tbsp caster sugar ◆ 2 tsp Vincotto OR vanilla extract ◆ about 10 -15 fresh thyme sprigs, about 6-7cm long ◆ biscotti biscuits to serve.

METHOD

Preheat oven to 200°C.

Cut pears in half lengthways and use a teaspoon or melon baller to scoop out the seeds. Remove the stalk at each end with a small sharp knife but leave the skins on.

Heat an oven-proof frypan that is large enough to hold all the pears in a single layer over medium heat. Add butter, honey, caster sugar and Vincotto or vanilla and stir until the sugar has dissolved. When the sauce comes to a simmer, lower the heat and add the thyme sprigs and the pears, cut side down, in a single layer. Simmer for 7-10 minutes until the pears start to colour.

Remove the pan from the heat. Gently turn the pears over. Place the pan in the oven and roast for 10-12 minutes or until the pears are golden brown.

Serve warm or at room temperature with a little Vincotto and thyme sauce spooned over and some biscotti on the side.

About the Writer

Sandra Reynolds is a Melbourne based Cookbook Author, award-winning blogger, columnist and recipe queen who is the Founder of the $120 Food Challenge. Sandra has published over 1300 nutritious, low-cost and family-friendly recipes for her platform The $120 Food Challenge. Sandra’s passion is sharing her love of food with others.

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