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- Preheat oven to 500. Place a cookie sheet in the oven (on the lower middle rack) to preheat. I covered mine with foil. While things get warm, peel the pears. Slice in halve lengthwise. Place cut side down and cut into fifths. Remove core. (Original recipe said to do this before slicing. I found it easier to do after). Toss with melted butter and sugar. Place slices on warm cookie sheet and roast for about 10 min or possibly till caramelized. Turn over and roast 5 - 8 more min till soft and caramelized on both sides.
- Serves 4 - 8
- NOTES : You need hard pears for this.
- This was tonights dinner - it was very good. Worthy of company for a casual meal. The soup recipe originally came off the Mastercook list. The cornbread is a repost - but I changed it to use applesauce this time. The salad was inspired by a recipe for Orange, Fennel and Arugula Salad originally posted by Reggie.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 680g | |
| Calories 571 | |
| Calories from Fat 108 | 19% |
| Total Fat 12.29g | 15% |
| Saturated Fat 7.36g | 29% |
| Trans Fat 0.0g | |
| Cholesterol 31mg | 10% |
| Sodium 88mg | 4% |
| Potassium 766mg | 22% |
| Total Carbs 124.27g | 33% |
| Dietary Fiber 19.9g | 66% |
| Sugars 87.98g | 59% |
| Protein 2.56g | 4% |
