For the roasted pears:
3 large firm pears, peeled*, quartered and cored
2 T. butter, cut into small pieces
1/2 c. good quality honey
2 large sprigs of rosemary, cut in half
1 cinnamon stick
Strips of lemon zest from 1/2 lemon
For the whipped crème fraîche:
1 6-oz. container of crème fraîche
1 t. honey
Good quality aged balsamic vinegar, for drizzling
Prepare the roasted pears:
Preheat oven to 450°. Place the pears in a baking dish at least 8 x 8-inch in size. Add the rest of the ingredients and roast in the preheated oven for 20-25 minutes until the pears are just tender and caramelized, basting occasionally with the honey juices. Remove from the oven and serve warm with the whipped crème fraîche.
Prepare the whipped crème fraîche:
Beat the crème fraîche and honey together with a mixer until fluffy and a soft whipped texture. Do not over-whip. Refrigerate until needed.
Place two pear quarters on each plate, spoon a dollop of the whipped crème fraîche on top and drizzle with the extra honey syrup from the roasting dish and balsamic vinegar.
* If you enjoy the pear skins, feel free to leave them on, as they take on a beautiful deep-amber glaze when roasted.
- Serves 8
Total Time: 1 hr. 20 min.
-1/4 cup oat flour or whole wheat flour
-2/3 cup old-fashioned oats
-1/2 cup packed light brown sugar
-1 t. ground cinnamon
-1/8 t. salt
-1/4 cup canola oil
-3 lb. firm but ripe pears, peeled, cored and cut into 1/4-inch slices
-1 T. fresh lemon juice
-1 T. freshly grated ginger
-2 T. sugar
-1 1/2 T. all-purpose flour
-1 1/2 cups vanilla ice cream or frozen vanilla yogurt
Preheat the oven to 375°.
Topping: Combine the ingredients in a medium sized bowl and mix together with a fork or with your fingertips, until the ingredients are moistened.
Filling: Combine the pear slices, lemon juice, and ginger in a large bowl. Add the sugar and flour and toss to blend.
Spray an 8 by 8-inch baking dish with cooking spray. Transfer the pear mixture to the dish. Sprinkle the topping over the pears.
Bake crumble until the pears are tender and the topping is golden brown, about 40 mins. Let cool for 10 mins. before serving.
Serve warm or at room temperature, with a scoop of ice cream, if desired. Enjoy!