Author Notes: I have been working with roasting pears recently. For Thanksgiving I am suggesting this recipe as a final course. Although this could easily be adapted as a salad course, here I am developing it as a dessert. You can easily double or triple this recipe. In fact you could easily double the portion, if folks were not feasting so much before. I learned about the treating pecans with molasses and tamari from a recipe by Michel Nischan several years ago. I am adding a natural maple flavor extract. - Sagegreen
- 2 Barltett pears, halved, cored and pared
- 1/2 teaspoon fresh grated nutmeg
- unsalted butter for pan
- 1-2 ounce Maytag blue cheese
- 1/2 cup shelled whole pecans
- 1/2 tablespoon blackstrap molasses
- 1 teaspoon tamari
- a few drops of "natural maple flavor"
- dusting of cinnamon
- dash of kosher salt
- 1 tablespoon maple syrup, warmed
- 1 tablespoon fresh lemon juice
- splash of Poire Williams eau de vie, optional
- Lightly butter the bottom of a dish for roasting the pears. Place the pair of pared halved pears in the dish. Grate the nutmeg over the top of the pears before roasting in a 375 degree oven for 20-25 minutes until softened.
- Blend the molasses, tamari, and a few drops of maple flavor, together with a bit of kosher salt. Coat the pecans thoroughly. Dust with a touch of cinnamon. On a sheet of parchment paper upon a baking sheet line up the coated pecans. Roast in the 375 degree oven for about 10-15 minutes until somewhat dried, but of course not burned.
- Plate each pear half. Add a crumple of blue cheese and a few pecans. Whisk the warmed maple syrup with the lemon juice before spooning over the top. Add a splash of pear brandy if desired for the final grace of a meal. Don't annoy your guests about the possible homophones.