Name: Pan-Roasted Pears with Red Onion Pancetta and Almonds
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 4 to 6 servings
Ingredients: 2 tablespoons extra-virgin olive oil; 3 ounces sliced pancetta (about 6 slices); 3 firm-ripe Bosc pears, quartered and cored; 1 medium red onion, cut into 8 wedges (leave the wedges attached at the root end); 2 teaspoons fresh thyme leaves; 2 teaspoons coriander seeds, crushed; Kosher salt and freshly ground black pepper; 3 tablespoons cider vinegar; 1 tablespoon honey; 1/2 cup low-sodium chicken broth; 1 tablespoon unsalted butter; 2 tablespoons salted Marcona almonds, coarsely chopped

Directions

Preheat the oven to 425 degrees F.
Heat the olive oil in a large braiser or ovenproof skillet over medium heat. Lay the pancetta in the pan and cook, turning as needed, until crisp. Transfer to a paper towel-lined plate to cool.
Add the pears and onion wedges to the braiser and brown on the cut sides, about 5 minutes. Scatter the thyme and coriander into the pan and cook until sizzling, about 30 seconds. Season with 1/2 teaspoon salt and a few grinds of pepper. Pour in the vinegar and honey and toss to coat the pears and onions. Add the broth and bring to a rapid simmer. Place the pan in the oven. Roast, tossing once, until the pears and onions are caramelized and tender, 20 to 22 minutes.
Transfer the braiser to the stovetop and reduce the liquid in the pan over medium heat until syrupy. Season with salt and pepper if needed. Transfer the pears and onions to a serving platter. Whisk the butter into the pan juices and pour over the pears and onions. Crumble the pancetta over top and sprinkle with the almonds. Serve hot.

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