Recipe courtesy of Alex Guarnaschelli
Roasted Pears with Dates, Walnuts and Lemon
Getting reviews...
- Level: Easy
- Total: 1 hr
- Active: 25 min
- Yield: 4 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 443
- Total Fat
- 15 g
- Saturated Fat
- 6 g
- Carbohydrates
- 72 g
- Dietary Fiber
- 9 g
- Sugar
- 57 g
- Protein
- 3 g
- Cholesterol
- 23 mg
- Sodium
- 320 mg
Quite honestly, my most memorable encounter with a pear came one early morning in college. I woke up with my head on fire and stumbled to the fridge for a solution. And I found it. That first bite of a slightly overripe Bosc pear felt like the cure-all. Juicy. Sweet. Floral. I feel that pears should be the new apples for fall... I generally cook with Anjou (the green ones) and Bosc (the light brown ones) at varying degrees of ripeness. While we want to buy fruit at its peak of ripeness, pears are a little different. It's a fruit that can ripen more off the tree! Sometimes a slightly firm pear can be just perfect for cooking. To me, the Bosc can be sweeter and have more texture. Here is one of my favorite recipes.
- Level: Easy
- Total: 1 hr
- Active: 25 min
- Yield: 4 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 443
- Total Fat
- 15 g
- Saturated Fat
- 6 g
- Carbohydrates
- 72 g
- Dietary Fiber
- 9 g
- Sugar
- 57 g
- Protein
- 3 g
- Cholesterol
- 23 mg
- Sodium
- 320 mg
Ingredients
Stuffing:
Pears:
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Directions
- For the stuffing: In a food processor, pulse the apple slices with the butter, dates, walnuts, date sugar, vinegar, ginger, salt and nutmeg until it resembles a coarse meal.
- For the pears: Peel the pears with a vegetable peeler. Cut them in half lengthwise and scoop out the core in the center of each half with a melon baller or small spoon. Hollow a shallow hole down the length of each half so the stuffing has a crevice to fill. Fill the crevices with the stuffing. Cut a sliver off the bottom of each half so they sit in the pan without rolling around.
- Preheat the oven to 350 degrees F.
- On a rimmed baking sheet lined with parchment paper, arrange the pear halves in a single layer, then pour the wine into the baking sheet and sprinkle the date sugar over the pears. This will create moisture for the pears as they roast. Cover tightly with foil and place in the center of the oven. Bake for 15 minutes, then remove the foil. Return to the oven and roast until the pears are tender when pierced with the tip of a knife but still holding their shape, 15 to 20 minutes.
- Serve a pear half, stuffing side up, or sandwich two halves together to look like a whole pear lying on its side. Serve with sorbet and whipped cream.
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