Roasted pears

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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