I must admit that November is not my favorite month. In Norther Minnesota, most of the colorful leaves are long gone and everything seems brown, grey and cold. I long for the lakes to freeze over so we can go skating and for snow so we can ski.
But this is the month to catch your breath before winter settles in. A time to dig out your extra warm coats, boots and sweaters in preparation for the freezing-cold days ahead.
It’s also a time to enjoy warm tea on grey days and hot, filling desserts on chilly evenings.
These roasted pears are the perfect little treat for an otherwise gloomy evening. They cook up without fuss and are fantastic with a scoop of good-quality vanilla ice cream. You really must serve them with ice cream.
- 2 ripe pears
- 2 tablespoons butter
- 2 tablespoons honey
- 1/2 teaspoon vanilla extract
- pinch of salt
- good quality vanilla ice cream, for serving
1. Preheat oven to 450° F (230° C). Slice the pears in half lengthwise and cut out the centers.
2. In a small cast iron skilled place the butter, honey, vanilla and salt. Bring to a gentle boil and simmer for 2 minutes, stirring constantly.
3. Add the pears to the pan, cut side down. Continue to simmer for 2 more minutes. Turn the peaches over and transfer to the oven. Bake for 12 minutes or until the pears are nice and soft and the sauce has caramelized.
4. Serve hot or warm with vanilla ice cream and the caramel sauce. Enjoy!