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Thursday
Apr152010

HONEY ROASTED PEARS

pear_0001

I am testing recipes for a cooking class I am teaching next week. Though I assume there will be ladies of all different skill levels, I feel it is a unanimous preference to have a simple dessert recipe under your belt. We will make a naturally sweetened cake too, for those that like to spend more time on their treats. However this recipe requires one mixing bowl, and everything else goes straight into the pan. Since I will be acting as both teacher and dishwasher, I strongly approve of the limited mess involved here.

I think this general idea inspires so many other combinations as the seasons change. In the summer you could substitute peaches, and use vanilla bean instead of cinnamon in the yogurt cream. Or I imagine in the fall, you could give the pan a bit of extra time in the oven and use apples instead... then sprinkle some granola and nuts on the top. It's dessert, but I mean, if there is granola involved, you can call it breakfast. That's what I tell myself when I get into the oatmeal cookies first thing in the morning. Don't judge me.pear_0002pear_0003

HONEY ROASTED PEARS // Serves 3-6 depending on pear distribution
Inspired by Joy the Baker

I used three pears, because that is what fit perfectly into my cast iron skillet. You could probably adjust more or less depending on what type of pan you use, just be certain it is heavy bottomed and oven proof. I don't often push an organic agenda, but since this is a short list of ingredients, I'd suggest using organic dairy products for best flavor results.

3 Ripe Pears (Bosc worked beautifully)
2 Tbsp. Unsalted Butter
1/2 Cup Honey
1 tsp. Real Vanilla Extract
2 Tbsp. Muscavado or Brown Sugar
1/2 Cup Thyme Sprigs
Salt

8 oz. Whipping Cream
1 tsp. Cinnamon
2 Tbsp. Honey
3/4 Cup Plain Greek Yogurtpear_0004

Oven to 450'

1. Cut the pears in half length wise, use a small spoon or melon baller to remove the tough seeded center.
2. In a cast iron or heavy bottomed skillet, add the butter, honey, vanilla, muscavado or brown sugar, thyme sprigs and a generous sprinkle of salt. Let everything come to a gentle boil and stir continuously, about 2 minutes.
3. Add the halved pears to the pan, cut side down. Give it a shake and let them simmer on the stove about 2 minutes. Turn the pears over so they are now cut side up and transfer the pan to the oven, middle rack. Bake for 12 minutes until the pears are soft and the sauce has caramelized.
4. While the pears are baking, beat the cold whipping cream with an electric mixer until stiff. Add the honey, pinch of salt, cinnamon and beat another minute to combine. Gently fold in the greek yogurt, this will make it a bit thinner, but that's ok, it still tastes lovely, I promise.
5. Put one or two pears on a plate, drizzle with a hefty spoonful of sauce with a sprig of thyme for garnish, and a generous dollop or yogurt cream.

* If you were serving this to guests, you can do most in advance. I would pull the pears out of the oven just a few minutes early, let it cool and leave it covered at room temperature until you are ready to reheat them in the oven. They should probably warm back through in about 6 minutes. I don't suggest making the yogurt cream in advance, as the weight of the yogurt and honey will make the whipping cream fall completely.pear_0005

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    HONEY ROASTED PEARS - SPROUTED KITCHEN - A Tastier Take on Whole Foods
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    find Sand Goanna deals, Sand Goanna reviews at http://www.dealsextra.com.au/business/Sand-Goanna.php

Reader Comments (53)

oh my gosh. yum. pears are my current obsession so thank you!

April 15, 2010 | Unregistered CommenterSarah

This sounds delicious, I love when desserts transition with the seasons so effortlessly. And I won't judge, I go for cookies in the morning all the time. Have fun teaching your class. I can't think of anything more fun then sharing baking techniques with a bunch of women!

April 15, 2010 | Unregistered CommenterJacqui

Honey and Pears. Pears and Honey. If you were to ask my wife what I think about those two nouns in the same sentence, her eyes would probably get really big and she'd mutter some hyperbole about how that's like, pretty much my dream every night since I was born.

April 15, 2010 | Unregistered Commenterken kienow

Ahhh that looks incredible! I would love some for dessert tonight!

April 15, 2010 | Unregistered CommenterJessica @ How Sweet

Um, hello, YUM!?!??!?!?!!!!!

April 15, 2010 | Unregistered CommenterMichelle Moore

this is so perfect, I have no words....
I can't begin to tell you how much I am enjoying your blog. I am so happy I found it

April 15, 2010 | Unregistered CommenterShannon @ bakeandbloom

I was craving another hit of 'Sprouted Kitch.' Just in time. This sounds delicious. And I do have granola in the cupboard so it will count as breakfast. Sweet victory. Oh and glad to hear you're starting the classes. Those lucky ladies...so jealous!

oatmeal cookies for breakfast and honey roasted pears with thyme. i knew there was a reason i liked you so very much. beautiful stuff, as usual.

April 15, 2010 | Unregistered Commentertara

Really nice pictures! This is the best kind of dessert there is - simple and seasonal, great idea :)

April 15, 2010 | Unregistered CommenterGolubka

I'm really intrigued about using thyme in a dessert! Definitely fueling some inspiration.

April 15, 2010 | Unregistered CommenterKirstin

Beautiful. Have a great class!

April 15, 2010 | Unregistered CommenterEl

Oh my!! These look so delicious. So simple & elegant! The combination of these flavors sounds so wonderful. Beautiful images as always.

April 15, 2010 | Unregistered CommenterYumi @ Natsukashii

I was admiring your perfectly round melon-balling skills, and it reminded me of the garnishing kit I bought when I first started cooking. Remember crinkle-cut carrots? This dish might also be nice with ground amaretti cookies sprinkled on top.

April 15, 2010 | Unregistered CommenterLentil Breakdown

So, this is the kind of dessert where I would think, "That's not dessert - that is a fruit". But you manage to make it sound and look so lovely. Time to buy some pears. Good luck with the class!

April 15, 2010 | Unregistered CommenterDana

YUM!! I adore pears and it's funny b/c I have met a number of people lately who have never had them! Congrats on starting your cooking class - hope your new career path is going well for you and you feel better about your choice! Looks like a fantastic one judging by how awesome your blog is!

April 16, 2010 | Unregistered CommenterEmily

a dessert that only involves one bowl? AND bosc pears? i'm totally in.

April 16, 2010 | Unregistered CommenterJacqui

This is perfect for when you don't want a super sweet dessert. Good luck with your class!

April 16, 2010 | Unregistered Commenterfresh365

I think the ladies in your class will love these! Great idea to include thyme with the pears. I usually poach, but I'm going to give roasting a try now, it must concentrate the flavors beautifully.

April 16, 2010 | Unregistered CommenterNancy

Oh Sara, how beautiful! I wish you would come do a cooking class in Seattle :) I do not have many fruity dessert recipes that I actually would serve to guests but this one is so beautiful and I imagine simple to make. Oh and in the summer...peaches! I cant wait. Enjoy your class! Oh, have you started packing for Scotland :)

April 16, 2010 | Unregistered CommenterCoco @ Roost

What a perfect simple/easy dessert. I love how gorgeous it is when it's finished! Good luck w/ the class...I'm thinking of hosting some classes myself here in Orlando :) Let me know if you have any tips to share!

April 16, 2010 | Unregistered Commenterkatie

pears are probably one of the best
fruity-dessert foods!
my mum used to poach pears in wine
and i never acquired a liking for them,
until she made a different recipe
with a vanilla base that was to DIE for.
tres francais n'est-ce pas?
i love the use of honey in your recipe,
and the accompaniament of greek yogurt
is right up my alley.
i'm really really really NOT a butter person tho,
is there something
like coconut oil
that i can use instead?

Lately, I've been searching for simplicity in recipes for the warmer weather creeping upon us. This completely fits the bill and I am looking forward to making this. Thank you for all the beautiful work and choices you share.

April 16, 2010 | Unregistered Commenteralexandria

I've baked with apples and thyme, but pear and thyme sounds so flavorful and juicy. I love the simplicity and elegance of this dessert, it's beautiful.

April 16, 2010 | Unregistered Commenterlisa

Holy sweet LORD that looks amazing!!!!

April 16, 2010 | Unregistered Commenterrich

This looks divine! ...And how can I sign up for your cooking classes? ;)

April 16, 2010 | Unregistered CommenterLeah

I have been tumbling roast pears around in my mind and realized that I don't think I have ever roasted a pear! I go for poached all the time, but never roasted. How sad! I am going to have to make these, they look wonderful. And yes, I agree, with a bit of granola they could totally count as breakfast, just as cookies do. I mean, what's the big difference between an oatmeal raisin cookie and a granola bar anyway?

April 17, 2010 | Unregistered CommenterKatie @ CozyDelicious

Pears with thyme sound great, and the yogurt cream is a lovely topping. What a great way to dress up a nice piece of fruit!

April 17, 2010 | Unregistered Commenterlisaiscooking

i love everything about this. a healthy dessert, a unique herb twist, a new take on whipped cream. it's something people will talk about, "remember that amazing roasted pear dessert". i'm sure your cooking class will go crazy for it!

April 17, 2010 | Unregistered Commentercarolyn

Yum. I love the simplicity of this dessert!

oh, sara! your photos are always stunning, but i think those pears up top are my favorite, yet. The form, the color, just lovely. I do love roasted pears, but hadn't thought to add thyme or a tart yogurt-cream. I love the ideas, both of them.

April 17, 2010 | Unregistered Commentermolly

So simple and so lovely and so freaking gorgeous.

April 18, 2010 | Unregistered CommenterWinnie

I would love to attend your class! And the pairs just look absolutely amazing!

April 18, 2010 | Unregistered CommenterAnnika

I tried it yesterday and I will be trying this all summer. It was the BEST thing I've eaten for quite some time, thanks a lot.
One question though. Does the vanilla go in the honey sauce or cream. I have prepared all the ingredients before starting (probably for the 2st time in my life). In the end, I was left with one delicoud desert and some vanilla :)
Greetings from Istanbul. And yogurt is originally Turkish, not Greek :)

April 19, 2010 | Unregistered Commentervanilya

The pears look scrumptious. The yoghurt cream sounds divine!
Magda

April 19, 2010 | Unregistered Commentermy little expat kitchen

These look gorgeous! And I love the whipping cream with yogurt, must try!

April 19, 2010 | Unregistered CommenterRadhika

These pears died and went to gorgeous.

April 19, 2010 | Unregistered CommenterTracy

This sounds absolutely delightful. I love that you're using thyme.

April 19, 2010 | Unregistered CommenterShaheen

Such an elegant dessert. Love the photos too!

April 20, 2010 | Unregistered CommenterMaria

These look amazing and fresh and just perfect for spring. I have had my eye on a recipe for vanilla infused roasted pears, but I think your honey yogurt cream is what I really need to take it over the top. Thanks for a great, simple recipe. Even those of us not in your cooking class can appreciate it. :)

April 21, 2010 | Unregistered CommenterThe Cilantropist

How beautiful and simple! The Greek yogurt with whipping cream on top sounds heavenly. I love this.

April 21, 2010 | Unregistered Commenterlaura

So simple and absolutely gorgeous! Can't wait to make these.

April 23, 2010 | Unregistered CommenterBritt

[...] all positively delicious. Joy the Baker roasts peaches and broils grapefruit. The Sprouted Kitchen roasts pears with honey. And on Tasty Kitchen, they’re frying nectarines and soaking pineapple wedges in rum and [...]

I made these pears for dessert after dinner with girlfriends last night and they were AMAZING. I was surprising how tender they got after being in the oven for only 12 minutes. The sauce was incredible, too.

April 30, 2010 | Unregistered CommenterKasey

I love pears. I love honey. I love your photography. Stunning in so many ways! [must.make.this.]

May 2, 2010 | Unregistered CommenterAshley

oh wow,these look so great!! just found your blog but definitely visiting again.

May 8, 2010 | Unregistered Commenterjosie

Oh my good gravy. Oh my. Oh my. Oh my.
I read this recipe when it was first posted and didn't think much of it. Then, today I was scrambling to pull together a lighter dessert for dinner and remembered seeing the honey poached pears. It was phenomenal! So simple and sooooo scrumptious.
I'll be eating this again...maybe for breakfast :)

May 13, 2010 | Unregistered CommenterRachel Ward

[...] Honey Roasted Pears – This blog is gorgeous and these pears make my mouth water. If I had an hour to spend in a big, bright kitchen on a sunny Saturday morning while I sipped some perfect coffee, this is what I would make. (First I would need to locate thyme and Greek yogurt. That would be the agenda for the breezy spring Friday afternoon immediately preceding the sunny Saturday morning.) [...]

Wow, just made this the other night. Phenomenal, and believe it or not the leftover whip and greek yogurt was still fluffy the next day, so enjoyed the leftovers with some fresh figs.

June 7, 2010 | Unregistered Commentercarrie

[...] Honey Roasted Pears: I think this general idea inspires so many other combinations as the seasons change. In the summer you could substitute peaches, and use vanilla bean instead of cinnamon in the yogurt cream. Or I imagine in the fall, you could give the pan a bit of extra time in the oven and use apples instead… then sprinkle some granola and nuts on the top. From Sprouted Kitchen. [...]

[...] Honey Roasted Pears: I think this general idea inspires so many other combinations as the seasons change. In the summer you could substitute peaches, and use vanilla bean instead of cinnamon in the yogurt cream. Or I imagine in the fall, you could give the pan a bit of extra time in the oven and use apples instead… then sprinkle some granola and nuts on the top. From Sprouted Kitchen. [...]

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