Dessert, Snack, Fall, Gluten Free

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.

pear_0002
pear_0003

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.

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

pear_0004

3/4 Cup Plain Greek Yogurt

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.

pear_0005

* 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.