Salt Roasted Pears
"Tucked in a bed of salt, the pears become golden and slightly crispy. Look for firm but ripe pears for a perfect appetizer to serve with wine or after dinner with port. These are also delicious served warm on their own."
- Ready In:
- 1hr 30mins
- Ingredients:
- 9
- Serves:
-
4-8
ingredients
- 4 Anjou pears
- 5 cups coarse pickling salt
- 8 whole cloves
- 4 cinnamon sticks, broken in half
- 4 star anise
- 4 slices fresh ginger, cut into strips
- 2 tablespoons amaretto liqueur
- 4 ounces brie cheese, cheese
- 1⁄2 cup roasted almonds
directions
- Using a melon baller, or small spoon, scoop out the bottom and core of each pear.
- Pour 1/2 of the salt into a deep casserole dish and push pears stem side down in salt and cover with remaining salt, leaving pear cavities open.
- Divide cloves, cinnamon, star anise, and ginger among pear cavities. Drizzle each with liqueur. Bake in a 350F oven for about 1 hour or until tender when pierced with knife.
- Remove pears from salt and brush any salt off. Remove spices and cut each pear into six thick slices. Serve with cheese and nuts.
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RECIPE SUBMITTED BY
I am a classically trained chef and a grad of NECI in Vermont. I ran my own catering company for years and then decided to switch gears and go to law school. I now practice law and cook just for fun.
I enjoy cooking for friends and DH and I entertain regularly. I also cook for my three golden retrievers and have found several wonderful biscuit recipes here at Zaar.
I collect cookbooks and food literature. My all time favourite food writer is MFK Fisher. If you have not read it, I commend her short story "Borderland " to you. It is one of the most evocative pieces of food writing ever. My current favourite cookbook is "Urban Italian - Simple Recipes and True Stories from a Life in Food" by Andrew Carmelini.
For years I managed to hang on to all of my back issues of Gourmet some of which date back to the 1980's. Sadly, I recently lost that particular battle and to promote marital harmony, I am recycling my old mags but am posting my favorite Gourmet recipes along with some interesting ones worthy of a test drive.
