Yield: 8 servings
| Measure | Ingredient |
|---|---|
| 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 | Salt |
| ¼ teaspoon | Ground pepper |
| ⅛ teaspoon | Ground dried sage |
| 4 \N | 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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