Baked pears with rosemary: my perfect lunch!
Do you mind eating alone, do you mind cooking for only one person? I hear a lot of people saying that it is not fun spending time alone in the kitchen and later has no-one to share the table, to reach the salt or oil for you or to comment about the flavour of the food. I admit I don`t mind it – I even like it. The days I manage to eat-in, I usually use the time to cook something simple which is often a single dish I like a lot and I eat it on my little table in the balcony while I read a magazine.
Some days I try new recipes and I make myself a judge who decides which one deserves to be prepared once again and then shared with the public. I had long wanted to try this recipe of baked pears with rosemary I found in the book ‘One Perfect Ingredient’ by Marcus Wareing. Last Friday I decided to try it. I happily discovered that this recipe must be done! Pears get soft, slightly sweet with a mild touch of rosemary.
This dish may be served as a starter or also on the side of roasted beef or loins – it might also become a savoury dessert if you replace salt and parmesan by a spoon of mascarpone or crème fraîche. I must say I love this sweet and salty mixture in one single bite so, I ended up eating happily a dish of caramelized pears – and this was my lunch!
Baked pears with rosemary
6 ripe pears
75kg of sugar
3 sprigs of rosemary torn into pieces
50g of chopped unsalted butter
100g of parmesan sliced with a vegetable slicer
500g of chopped unskinned almonds (optional)
Peel off the pears, remove the stalk and cut each into four edges. If you prefer, take the seeds off. Heat a heavy roasting pan in high-heat. Add sugar, rosemary and a little of water. Keep it in low/medium heat until you get the sugar melted. In a high heat, spin the pan every now and again up to the moment it becomes a fine caramel. Do not stir it.
Add butter, spin the pan to mix and put the pears. Lower the heat and cook it for 10-15 minutes stirring the fruits very smoothly and covering them with the syrup up to the point they brown. Meanwhile, pre-heat the oven in 200 degrees Celsius.
If necessary, add 50ml of cold water to the syrup in order to make it thinner; then you put the pan in the oven. Bake it for 5 minutes until you see the pears are soft when you pierce them with a toothpick. Serve them warm or in room temperature covered in parmesan slices, almonds (optional) and sprinkled with freshly grounded sea salt.