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Roasted Pear with Honey and Rosemary

Roasted pear with honey and rosemary is a really simple and scrumptious dish that makes a festive appetizer, or even a side dish with a big, leafy salad. Gently caramelized pears, rosemary, honey, and salty feta all get comfy on a toasty piece of sourdough.

Roasted pear with honey and rosemary on sourdough, on a marble slab tray, beside a jar of honey, a spoon, and sprigs of rosemary.

Adapted from Laura Fleiter & Kerstin Niehoff | Advent | Murdoch Books, 2021

Often it’s in the winter months, when the sun is weak and the weather doesn’t encourage a lot of outdoor activity, that we can treat ourselves to slowing down, to a second helping of our favorite home-cooked food and a more relaxed approach to doing what needs to be done. Make yourself comfortable!—Laura Fleiter & Kerstin Niehoff

Roasted Pear with Honey and Rosemary FAQs

What kind of pears should I use here?

The cinnamon-colored Bosc pear is recommended for a dish like this. It retains its shape, won’t get mushy, and caramelizes beautifully. At the peak of ripeness, they’re juicy, sweet, and crunchy. D’Anjou and Bartlett will also work but they might soften more than you like.

I don’t have a sourdough loaf. What else can I use?

The tanginess of sourdough adds a lot to this dish but if you need an appie in a hurry, you can sub anything with a tight crumb like a French baguette or Italian ciabatta.

Roasted Pear with Honey and Rosemary

Roasted pear with honey and rosemary on sourdough, on a marble slab tray, beside a jar of honey, a spoon, and sprigs of rosemary.

Juicy pear, drizzled with honey and served on crusty sourdough bread with delicately seasoned feta and a sprinkle of aromatic rosemary. It’s the perfect dish for everyone permanently torn between sweet and savory—a delicious snack and a fantastic entrée.

Laura Fleiter & Kerstin Niehoff

Prep 15 mins

Cook 15 mins

Total 30 mins

Appetizer

American

2 servings

239 kcal

No ratings yet

  • Preheat the oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper.
  • Slice the pear lengthways into 1/4-inch (6-mm) slices, removing any seeds. Place the pear slices on the prepared baking sheet. Drizzle with the honey and bake until tender and golden around the edges, 10 to 15 minutes.

  • Meanwhile, pick and finely chop the rosemary leaves.

  • Spread both sides of the sourdough slices with butter. In a small skillet over medium heat, toast the sourdough on both sides until golden, about 2 minutes per side. Remove from the skillet and sprinkle with sea salt.

  • Crumble the feta over the toasted sourdough and top with the roasted pear slices. Arrange on a plate, sprinkle with the chopped rosemary, and enjoy.

Serving: 1servingCalories: 239kcal (12%)Carbohydrates: 38g (13%)Protein: 6g (12%)Fat: 8g (12%)Saturated Fat: 5g (31%)Polyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 23mg (8%)Sodium: 346mg (15%)Potassium: 159mg (5%)Fiber: 4g (17%)Sugar: 16g (18%)Vitamin A: 209IU (4%)Vitamin C: 4mg (5%)Calcium: 94mg (9%)Iron: 1mg (6%)

Recipe Testers’ Reviews

Originally published December 21, 2021

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