Some friends were chatting the other day about how tired we get of pumpkin recipes and the ensuing number of foods featuring pumpkin that pop up on grocery shelves this time of year. We all agreed that we like pumpkin in things like pie and spice cake, and on front porches, but when it shows up in coffee, granola, candy, and yogurt – well it’s just too much. Pumpkin is good, and I’ll definitely enjoy a pumpkin pie or two, but I’ve got a marvelous recipe for an overlooked fall treat - pears. This dish, Roasted Pears with Walnuts, Honey, and Goat Cheese is just divine. Add a grind of fresh pepper and maybe a sprinkle of tarragon and it’s over the top. This is a versatile recipe too. On a bed of arugula it would make a great first course salad or a part of a light lunch. We had Roasted Pears for dessert, minus the arugula, with maybe a little extra honey involved. It was perfect. A nice plus for this recipe is that it can be customized according to your personal preferences and the ingredients you have on hand. It would work to use maple syrup instead of honey, any creamy cheese could substitute for goat cheese, and almonds, pecans or even pistachios would taste good. Tarragon was just a frill, but fresh thyme wouldn’t be too bad either. And it couldn’t be easier. Don’t bother to peel the pears, just cut them in half and core them. Put a pat of butter in the pan and roast the pears cut side down. Flip the pears, add nuts to the pan to brown, put a little balsamic vinegar on the pears and give them a few more minutes of baking time. The pears can be served warm or room temperature – good news for a busy person trying to provide a nice dinner. Here’s another good thing – I’m not a nutritionist, but this seems better for you than our favorite dessert, which is a big bowl of ice cream. Don’t throw out your pumpkins; just remember that there are lots of fall treats to be sampled. Candy Corn anyone?
Roasted Pears with Walnuts, Honey, and Goat Cheese
Ingredients
4 ripe pears (We each ate 2 halves – but one half can be a serving if you aren’t being piggy.)
2 Tbsp butter
4 Tbsp balsamic vinegar *
¼ cup walnut pieces
4 oz package of goat cheese
4 -6 Tbsp honey
Fresh ground pepper
Optional: Tarragon
Directions
Preheat oven to 400 degrees.
Cut pears in half and core, using a spoon or sharp knife.
Melt butter in a casserole dish large enough to hold pears (9x13) in the oven.
Place pears in dish cut side down and roast for 15 to 20 minutes – until a knife is easily inserted.
Flip pears, add walnuts to the casserole dish to brown and drizzle about ½ Tbsp of balsamic vinegar over each pear half.
Roast another 5 minutes.
To serve, put about 1 Tbsp goat cheese in the center of each pear half, drizzle with honey and top with a grind of pepper.
Top with toasted walnuts and tarragon if desired.
Serve warm or at room temperature.
* I used a flavored balsamic vinegar, but any type you like will be fine.
