A Final Grace

By • November 6, 2010 • 16 Comments

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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

Serves 4

  • 2 Barltett pears, halved, cored and pared
  • 1/2 teaspoon fresh grated nutmeg
  • unsalted butter for pan
  • 1-2 ounces 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
  1. 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.
  2. 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.
  3. 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.
Jump to Comments (16)

Comments (16) Questions (0)

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Cakes

about 3 years ago Bevi

What a nice dessert for a holiday meal.

Christine-28_small(1)

about 3 years ago cheese1227

This looks like a perfect combination!

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about 3 years ago jane mcmillan

Just one word....
YUM!!!

Bike2

about 3 years ago Sagegreen

You are so kind, Jane!

Christine-28_small(1)

almost 4 years ago cheese1227

You had me a the blue cheese.

Bike2

almost 4 years ago Sagegreen

Thanks!

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almost 4 years ago Krystal Ford

That looks great. I love blue cheese with candied pecans on top of salad, but with roasted pears it sounds even better.

Bike2

almost 4 years ago Sagegreen

Thanks! It makes a great ending.

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almost 4 years ago adamnsvetcooking

This looks great Sage. I never though of pairing pairs with blue cheese. I think this will make it to my Thanksgiving table ;)

Bike2

almost 4 years ago Sagegreen

Thanks. They are wonderful together. I have often had pears and blue cheese together in salads. When I was in the Netherlands this past year, I was struck by the amazing cheese options for dessert, so that influenced this creation.

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almost 4 years ago TiggyBee

Just lovely, Sagegreen.

Bike2

almost 4 years ago Sagegreen

Thanks, TiggyBee. You are inspiring me to offer my Indian pudding recipe, which is a baked version.

Newliztoqueicon-2

almost 4 years ago Lizthechef

Lovely! Pears are just coming into our Farmers Market now...

Bike2

almost 4 years ago Sagegreen

Thank you. Aren't pears wonderful? I am having a love affair with pears-seckel, bartlett, anjou, bosc among others!

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almost 4 years ago aargersi

Abbie is a trusted source on General Cooking.

Beautiful. Love the flavors. Those pecans are a dish in their own right - double the recipe so you can eat a bunch of them? And I would totally go ahead and annoy my guests.

Bike2

almost 4 years ago Sagegreen

Thanks, aargesi. You can make several cups of the pecans at a time! I add all different types of spices to them from nutmeg to cinnamon to smoked and hot paprika.