A Final Grace
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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 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.
- This recipe was entered in the contest for Your Best Pears
- This recipe was entered in the contest for Your Best Non-Pie Thanksgiving Dessert
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over 1 year ago Bevi
What a nice dessert for a holiday meal.
over 1 year ago cheese1227
This looks like a perfect combination!
over 1 year ago jane mcmillan
Just one word....
YUM!!!
over 1 year ago Sagegreen
You are so kind, Jane!
over 2 years ago cheese1227
You had me a the blue cheese.
over 2 years ago Sagegreen
Thanks!
over 2 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.
over 2 years ago Sagegreen
Thanks! It makes a great ending.
over 2 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 ;)
over 2 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.
over 2 years ago TiggyBee
Just lovely, Sagegreen.
over 2 years ago Sagegreen
Thanks, TiggyBee. You are inspiring me to offer my Indian pudding recipe, which is a baked version.
over 2 years ago Lizthechef
Lovely! Pears are just coming into our Farmers Market now...
over 2 years ago Sagegreen
Thank you. Aren't pears wonderful? I am having a love affair with pears-seckel, bartlett, anjou, bosc among others!
over 2 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.
over 2 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.