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

Serve with:

100g of parmesan sliced with a vegetable slicer
500g of chopped unskinned almonds (optional)
Sea salt

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.

Related Posts

Categoria: Kitchen, Balcony - Por: Elisa Correa
5 comentários
  1. Raquel says:

    Es más divertido comer acompañada pero no me importa comer sola. Los días que toca cocinar para una persona aprovecho como tú para cocinar nuevas recetas.
    Me ha gustado el toque de parmesano y almendras que has añadido a las peras. Lo probaré seguro.

    saludos,
    Raquel

  2. Raquel says:

    Es más divertido comer acompañada pero no me importa comer sola. Los días que toca cocinar para una persona aprovecho como tú para preparar nuevas recetas.
    Me ha gustado el toque de parmesano y almendras que has añadido a las peras. Lo probaré seguro.

    saludos,
    Raquel

  3. These look awesome!!!!! My favorite too.

  4. Colors – layout – more colors – I so enjoy your vision.
    As a fellow student at BYW, I am happy I found your blog.

    All my best, Aimee http://www.everydaysailing.com

  5. This recipe I will definitely try out soon! Maybe also just for me because similair as you described it I also enjoy it to cooking for 1 person :)
    And my very favourite pictures this time are no 1 und no 2 because I just love the color combination of the pears and the plate so much! Gorgeous!!

Comentar