Four years ago, while food-styling with chef Alain Rondelli, we got to sample one of his creations—an inspired combination of pears and Roquefort and pepper. Its playful mix of sweet and savory led to this dessert.
Active time: 15 min Start to finish: 30 min
Recipe information
Total Time
30 min
Yield
Makes 4 servings
Ingredients
2 tablespoons unsalted butter
2 firm-ripe Bosc pears, halved lengthwise and cored
3 tablespoons balsamic vinegar
4 oz Manchego or mild fresh goat cheese, cut into 4 pieces, at room temperature
1/4 cup honey
Preparation
Step 1
Preheat oven to 400°F.
Step 2
Melt butter in an 8-inch square glass baking dish in middle of oven, about 3 minutes.
Step 3
Arrange pears, cut sides down, in 1 layer in butter and roast in middle of oven until tender, about 20 minutes.
Step 4
Pour vinegar over pears and roast 5 minutes more.
Step 5
Transfer pears, cut sides down, to serving plates with cheese and spoon some of juices from baking dish over pears. Drizzle pears and cheese with honey and sprinkle with pepper.
