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Balsamic
Roasted Pear
with Warm Goat Cheese
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| I first
met Marion Stevens on the set of the PBS series, "MasterChef
USA," and we have been fast friends ever since.
Most
cooks are intensely inquisitive and horribly devoted to food.
Marion and I can spend literally hours talking about the intricacies
of how to make Parmesan Tuiles or the proper technique for
pounding out thin Escallopes of Veal.
Marion's
idea for this lush dessert started with a recipe for roasted
pears, adding the vinegar to be perk-up flavors. She told
me that she "likes the sweet of the honey and the tang of
the vinegar together with the creaminess of the warm, soft
goat cheese. The pear is just the vehicle but it does add
another dimension to the dish."
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| 2
tbs. unsalted butter |
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2
firm but ripe bosc pears, peeled, halved and cored |
| 3
tbs. balsamic vinegar |
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1/3
cup honey |
| 4
oz. goat cheese, cut into 1 oz. slices |
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| Pre-heat
oven to 400°. Melt butter in an ovenproof baking dish. Arrange
pears, cut sides down, in a layer on top of the butter and roast
for about 20 minutes or until tender.
Pour
balsamic vinegar over pears and roast 5 minutes longer. Remove
pears and arrange on serving plates. Note: Marion likes to
"dress-up" the presentation of this dish by cutting the pear
halves into slices, leaving the top of the pear and the slices
intact. Then she "fans" out the pear slices for a more dramatic
presentation.
Add
the honey to the juices in the baking dish, and stir until
the honey is melted and the mixture is 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.
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