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During winter when many other fruits and vegetables have succumbed to the frost, pears are one of those that we can indulge in throughout the dreariest of seasons, making it the perfect fruit to star as a baked dessert, side dish, or even breakfast with yogurt or granola.
This recipe involves one of my favorite herbs, rosemary, which I put on meats, infuse in simple syrup for cakes, use in drinks, etc. There’s very little that I won’t eat rosemary with so if you love it as much as I do, you’ll love this recipe and if you prefer to scale back on the rosemary for a subtle hint, rather than the main attraction, feel free to enjoy as you see best.
Servings: 2
Ingredients:
2 red Anjou pears
1 tbsp. honey
1 spring rosemary
1 tsp. brown sugar
¼ cup chopped walnuts
sea salt
Directions:
1.) Remove rosemary leaves from stalk and chop finely.
2.) Slice pears to ¼ inch thick slices and line on a baking sheet.
3.) Drizzle 1 tbsp. of honey over pears, add chopped rosemary, sprinkle 1 tsp. brown sugar throughout and add a dash of salt.
4.) Place in oven at 350 degrees and bake for 15 min.
5.) While the pears are baking, toast your walnuts. Add ¼ cup of chopped walnuts to a pan and stir frequently for about 5 min. until the walnuts start to darken in color. Once done, lay flat on a plate to cool.
Assembly:
Use these pears in a salad, as a dessert, breakfast, etc. For dessert I topped my pears with a little dairy free whip cream (coconut based) and sprinkled with the toasted walnuts.
Enjoy!
Cathy
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