These sweet and savory roasted Asian pears blur the lines between autumnal dinner side and elegant late season dessert. A rosemary and lemon-infused syrup keeps the pears from becoming too cloying, while a long roast in the oven brings out a little caramelized umami.
Ingredients
- 1 cup water
- 1 cup granulated sugar
- 2 tsp finely chopped fresh rosemary
- 2 tsp lemon juice, plus extra for brushing
- 1½ tsp vanilla extract
- Olive oil, as needed
- 2 large Asian pears
- Fresh rosemary sprigs, for serving
Preparation
- Preheat the oven to 400°F. Line a 8 x 8-inch baking pan with parchment paper. Lightly grease the paper with olive oil.
- Make the rosemary syrup: In a small saucepan, combine the water, sugar, lemon juice, rosemary, and vanilla. Bring to a boil and then reduce to a simmer, stirring until the sugar is dissolved. Remove from the heat and set aside.
- Peel the pears and then slice them in half lengthwise. Use a melon baller or a very sharp pairing knife to scoop out the seeds from each half. Brush the cut sides with lemon juice.
- Use a pairing knife, slice the pears part-way down into very thin slices. Be sure not to cut all the way through the pear.
- Coat the bottom of the parchment-lined pan with a thin layer of the rosemary syrup. Place the pear halves into the pan, cut side down. Brush with olive oil, and then spoon some of the syrup overtop each pear. Season with salt.
- Pour 4 tbsp of the syrup over the pears. Transfer to the oven and bake for 1 hour, basting the pears with pan syrup every 15 minutes. If the syrup runs dry, add a little more to the pan.
- Roast for another 30 minutes, or until the pears are very tender.
- To serve, gently remove the pears from the pan with a spatula. Transfer to serving plates and drizzle with any remaining syrup.
