One of the many, many things I love about stone fruit is roasting them in the oven. Warm, flavourful stone fruit on a cold winters night, or on a balmy summers day, is like heaven to me. By adding some simple ingredients and slow roasting stone fruit, it opens up a totally new world of possibilities. Plus it's a recipe you can knock up in the oven any time of the day, and warm up in the microwave when you want to serve and enjoy it later on.
We had some beurre bosc pears from our product shoot last week so I decided to roast them in the oven instead of eating them straight from our fruit bowl. I've been tinkering with this recipe for a while now and I'm excited to finally share it with you. It's my take on mulled wine meets roasted pears, but without the alcohol and with the savoury umami notes. I've also shared three ways you can serve these roasted pears, knowing that not everyone has a sweet tooth. I love these slow roasted pears with the pan sauce, Jason loves them with the salted caramel sauce, and Dusty loves them with vanilla ice cream.
- Slow Roasted Pears with maple syrup, lemon, orange and cinnamon pan sauce.
- Slow Roasted Pears with salted caramel sauce.
- Slow Roasted Pears with vanilla ice cream and pan sauce.
- 300ml pure maple syrup
- 150g white sugar
- 50g butter
- 1 lemon, juiced
- 1 orange, juiced
- 1/2 rind of the orange that you juiced
- 2 cinnamon quills
- 4 pears, leave the skin on (they don't need to be ripened)
- If you're making the salted caramel, do this first. You'll find the recipe here.
- Preheat your oven to 200C.
- Halve your pears and take the seeds out using the tip of a sharp knife. You don't need to scoop out the cores.
- Combine maple syrup, sugar, butter, lemon and orange juice, orange rind and cinnamon quills into a roasting pan and place in the oven until the butter melts. Take the pan out of the oven and combine to stir the ingredients using a spoon.
- Place the pears cut side down into the pan and roast in the oven for 15 minutes.
- Take the pan out of the oven and using a pair of tongs, gently turn the pears over. Place the tray back into the oven to roast for another 15 minutes.
- Take the pan out of the oven and using a pair of tongs, gently turn the pears over cut side down. Roast in the oven for another 10 to 15 minutes. You want the juices to be completely absorbed into the pears, then you know they're ready.
- To serve, place pears cut side up in a bowl and add pan sauce, and/or salted caramel, and/or ice cream.