A FinalĀ Grace

November  6, 2010
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
In This Recipe
  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.

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