|2 tablespoons||Balsamic vinegar|
|2 tablespoons||Olive oil|
|1 teaspoon||Dijon-style mustard|
|1 teaspoon||Minced fresh thyme|
|½ teaspoon||Minced fresh rosemary|
|¼ teaspoon||Ground pepper|
|⅛ teaspoon||Ground dried sage|
|4||Firm ripe Anjou pears; cored, quartered|
Preheat oven to 425 degrees. Combine vinegar, oil, mustard, thyme, rosemary, salt, pepper and sage; mix well. Brush pears with mixture. Place pears on oiled rack in broiler pan. Bake for 12 to 15 minutes, brushing once with vinegar mixture after 6 minutes. Yield: 8 servings.
Comments: The Pear Bureau Northwest offers this dish that goes well with a main entree of roasted poultry or pork. You also can toss the pears in a green salad or serve them warm with soft cheeses.
Recipe Source: St. Louis Post-Dispatch - 11-16-1998 Formatted for MasterCook by Susan Wolfe - swolfe1@...
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