A Final Grace

By Sagegreen
November 6, 2010
10 Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!

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.

More Great Recipes: