Savory Roasted Pears

November 4th, 2014 1 Comment

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My sister and I recently went to this display of Flora Metamorphicae, 4,000 flower sculptures created by six Norwegian artists.  The flowers travel the world and the displays are changing and unique to the surroundings in which they reside.  Each flower is different, some resemble natural flowers and some spring from the imagination realm of its maker.  All are incredible.

 

 

More images of Flora Metamorphicae

 

 

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This exhibit is at the Vesterheim Museum in Decorah, Iowa until November 16 (2014)…if you are in the region, GO!  

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From flowers to herbs…

 

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Straight from the garden, ready for dinner.

 

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I used local pears that are an older cold-hearty variety (possibly a Luscious) which are smaller and more crisp than most pears available in the supermarket.  Look for the firmest pears so they have a chance of holding their shape during the slicing and roasting process.  Anjous and Boscs can be firm and crisp, especially if they are just barely ripe.  Seckel pears might also work well for roasting.

 

The sweet/savory mixup is divine.  Fruits in savory dishes, chiles in chocolate cake…don’t be afraid.

 

Savory Roasted Pears

Prep Time: 10 minutes

Bake Time: 20-25 minutes

 

Preheat oven to 350 degrees Farenheit. 

Gently mix together in a bowl:

3 firm Pears, sliced or cubed

1 Tablespoon Olive Oil

1/2 – 3/4 teaspoon (or more) Balsamic Vinegar

1 Tablespoon (or more) minced mixture of fresh herbs—Rosemary, Thyme, Sage

Salt to taste

Freshly ground Black Pepper to taste

Optional: a dash of mustard

Optional: a clove of minced garlic

Roast in the oven on a cookie sheet for 20 minutes or until lightly browned.

Serving suggestions:

  • As a side, especially with duck, lamb or pork
  • In a green salad with walnuts and red onions
  • With chevre and prosciutto on a crostini
  • With roasted root vegetables
  • On steamed greens
  • With sautéed woodland mushrooms

 

 

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1 Comment

  1. Norma Hervey says:

    Dessert possibility?

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