These pears aren't too sweet, and have subtle notes of black pepper and rosemary. Prep and Cook Time: 40 minutes.
Yield:
Makes 6 to 8 servings
Recipe from
Nutritional Information
Calories
118
Caloriesfromfat
34 %
Protein
0.6 g
Fat
4.4 g
Satfat
2.4 g
Carbohydrate
22 g
Fiber
3.4 g
Sodium
121 mg
Cholesterol
10 mg
Ingredients
2 tablespoons
butter, plus more for buttering pan
5
Bosc pears, peeled, cored, and each cut into 8 wedges
1
fresh rosemary sprig (6 in.)
1/4 teaspoon
salt
1/4 teaspoon
freshly ground black pepper
Preparation
1. Preheat oven to 350°. Butter a baking pan and spread pear wedges on it in one layer. Bake until tender when pierced with a fork, 25 minutes. Let pears cool, cover with plastic wrap, and chill overnight.
2. In a large frying pan over medium-high heat, melt 2 tbsp. butter. Add pears, rosemary, and salt. Cook, stirring occasionally, until pears are brown and caramelized, 15 minutes. Stir in pepper and remove rosemary sprig. Serve hot or at room temperature.
Note: Nutritional analysis is per serving.
Note:
November 2006
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