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Roasting pears?

m
mariannas Feb 5, 2008 06:03 PM

I had a wonderful little appetizer out that I would love to try to replicate at home. One of the ingredients was roasted pear. It really tasted like pear though...no other flavors that I could detect.

My question is...what is the best method to roast a pear and make it still taste like one (i.e. without any additional flavorings which is what most of the recipes I found called for).

  1. MMRuth Feb 6, 2008 11:37 AM

    What other ingredients are in the appetizer? I've sauteed pears for a salad and they were wonderful - would be happy to post the technique.

    1. d
      dct Feb 6, 2008 11:49 AM

      I frequently use this one from epicurious--its for a clafouti but I often just eat the pears without making the clafouti part, though it is good, too.

      The maple syrup is subtle--more for good browning a bit more sweetness than to make them mapley.

      http://www.epicurious.com/recipes/foo...

      1. m
        mariannas Feb 6, 2008 12:03 PM

        The other ingredients were a toasted bread (crostini type) and an herbed goat cheese. I just adored how the sweet pear was married with the tangy goat cheese.

        3 Replies
        1. re: mariannas
          MMRuth Feb 6, 2008 12:04 PM

          I'll try and post the method I have for you tonight - it might work.

          1. re: MMRuth
            m
            mariannas Feb 6, 2008 12:58 PM

            Oh thank you!!! I look forward to it.

          2. re: mariannas
            j
            julesrules Feb 7, 2008 08:14 AM

            I had the same tasty combo in a salad with baby arugula and maybe some nuts and it was also very good. In fact it may not even have had dressing (I was nibbling off a friend's appy and the bits of arugula I got were not dressed). Good change from the more well-known pear/stilton combo which I also love.

          3. m
            mariannas Feb 7, 2008 07:19 AM

            Ok, well I think I found a recipe in one of my old magazines that will suit my needs. The only ingredients required for roasting are sugar and lemon juice so I am thinking that will do the trick. Wish me luck!

            2 Replies
            1. re: mariannas
              MMRuth Feb 7, 2008 07:19 AM

              Argh - I forgot - will pull out book now!

              This is for 5 pears, peeled, cored and cut in eighths (I may have cut them smaller - I don't quite remember now):

              Heat two large saute pans for two minutes over high eat, then swirl in 1 T of grapeseed oil into each, and place the pears in, cut side down. Add 2 T butter into each pan, and sprinkle on 1tsp salt and 1tsp thyme leaves (you could omit, but might be nice). Lower heat to medium high. Cook for 6 or so minutes until golden brownish, and turnover to other cut side and cook for 3-4 minutes more.

              The other recipe for sauteed pears is a dessert one, but you could omit the vanilla and reduce the sugar. Cut two pounds of pears in half, lengthwise, then cut into 1 inch wedges - she says to leave the core in, but I sliced a bit of it out. Heat saute pan over high heat for two minutes, add 2 T unsalted butter and when it foams, add the pears in, cut side down again. Sprinkle on 1/4 tsp kosher salt aand cook 2 minutes. Sprinkle w/ 2 T granulated sugar and shake pan so that the sugar gets distributed, helping to caramelize the butter. Cook for 6 minutes, basting w/the butter, then turn over and cook and baste for another 3-4 minutes.

              1. re: MMRuth
                MMRuth Feb 7, 2008 07:28 AM

                Here's a link to my post about the first one - you can see the pears in the pictures.

                http://www.chowhound.com/topics/39707...

            2. m
              mariannas Feb 7, 2008 01:13 PM

              Oooooh! All of these look like they are great starting points. I will have to do some experimenting before the pears disappear from the store.

              So my next question is this...the pears were still slightly firm when I had them at the restaurant. What is the texture like in your recipes? Do they turn out more soft? I'm thinking that I might need to reduced the cooking time if that is the case. I don't want them to be mush. Part of the magic was in the texture.

              Thank you for all your help! I will conquer this recipe yet! :D

              2 Replies
              1. re: mariannas
                MMRuth Feb 7, 2008 01:52 PM

                I used pears that were firmer than ones that I would eat raw, and Goin does say (though I don't think I included that) to cook until soft, but not mushy.

                1. re: MMRuth
                  m
                  mariannas Feb 7, 2008 02:26 PM

                  Ok....well I will be testing it out this weekend and I'll report back with my results!
                  Thank you so much!!!

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