Roasted Pears With Honey And Goat Cheese Recipes

Steps:

• Preheat oven to 400°F.
• Melt butter in an 8-inch square glass baking dish in middle of oven, about 3 minutes.
• Arrange pears, cut sides down, in 1 layer in butter and roast in middle of oven until tender, about 20 minutes.
• Pour vinegar over pears and roast 5 minutes more.
• Transfer pears, cut sides down, to serving plates with cheese and spoon some of juices from baking dish over pears. Drizzle pears and cheese with honey and sprinkle with pepper.

Steps:

• Heat the oven to 375 degrees F.
• In a small bowl, mix the goat cheese, herbs, and 2 tablespoons olive oil; season with salt and pepper. Halve the pears and scoop out the seeds and cores. Stuff each pear half with about a tablespoon of the cheese. Wrap each stuffed pear with a slice of bacon and place it on a baking sheet. Drizzle some olive oil over the pears and season them with salt and pepper. Bake them until the pears are tender and the bacon is crisp, about 25 to 30 minutes. Place the pears onto a platter, drizzle with the honey, and garnish with the arugula.

Steps:

• Preheat the oven to 375°F.
• Toss together the pear slices, melted butter, and salt in a small shallow baking pan. Roast the pears for 5 minutes. Using tongs or a spatula, turn over the pears so they'll cook evenly. Continue to roast for another 10 to 15 minutes, or until browned. Set aside to cool.
• Using a whisk or a fork, beat the eggs in a small bowl until frothy.
• For each omelet, sauté 8 pear slices in the butter in an 8-inch nonstick skillet over medium heat for 1 minute. Pour the eggs into the pan, tilting the pan gently to evenly distribute the eggs around the pear slices. Let the eggs cook and set for about 5 seconds.
• Using a silicone or rubber spatula, gently pull the cooked egg from the edges toward the center of the pan, while allowing the liquid egg to run underneath and onto the hot pan. When the sides of the omelet begin to rise up the edge of the pan, flip the omelet. It is done when it is nicely set but not overly firm. There should be traces of just-cooked egg in the center of the omelet.
• Sprinkle the goat cheese over half of the omelet. Using the spatula, fold the omelet in half and slide it onto a serving plate. Sprinkle with the parsley and serve.
• ROASTING FRUIT
• Roasting intensifies a fruit's naturally sweet flavor, softens it, and opens up many serving possibilities. You can top roasted fruit with ice cream or whipped cream, roll it into a crêpe, or serve it with cakes and other pastries. Apples, pears, apricots, plums, and nectarines are especially delicious when roasted.
• To roast fruit, preheat the oven to 375°F. Mix the fruit with a little lemon juice in a large bowl. Generously butter a rimmed baking sheet. Place the fruit on the prepared sheet and drizzle with a little melted butter. Roast the fruit for about 20 to 25 minutes, or until soft and golden, turning it with a spatula after 10 minutes. Let the fruit cool on the baking sheet. You can store roasted fruit in the refrigerator for up to 2 days.

Steps:

• Preheat oven to 350 degrees. To make the vinaigrette, combine the vinegars with the salt and pepper in a salad bowl. Slowly whisk in the pumpkinseed oil and then the canola oil. Adjust the seasoning with additional salt and pepper to taste, and set aside.
• Place pears in a roasting pan that has been lightly sprayed with oil. Lightly spray the pears, and roast for 40 minutes, or until golden and nearly soft. Remove from the oven, and allow to cool slightly.
• To assemble the salad, place the pear quarters in the center of each of four plates. Toss the mesclun with the vinaigrette; then, add the goat cheese in small pinches and toss carefully. Surround the pears with the goat cheese salad. Sprinkle the toasted pumpkin seeds over the arrangement. Drizzle 1 tablespoon pumpkinseed oil over the pears, and serve.

Steps:

• Pre-heat oven to 400º F.
• Melt butter in ovenproof baking dish.
• Arrange pears, cut-sides-down, in a layer of the butter and roast for about 20 minutes, or until tender.
• Pour balsamic vinegar over pears and roast 5 minutes longer.
• Remove pears from baking dish and arrange on serving plates.
• Add honey to the juices in the baking dish, stirring until melted and combined.
• Add the slices of goat cheese to the hot mixture and warm the cheese until just soft.
• With a spatula, place the warm goat cheese on the plates next to each pear and drizzle with the balsamic and honey sauce.