Ingredients
4 ripe beurre bosc pears medium sized
3 tbspn brown sugar
2 tbspn unsalted butter softened
60ml Verjuice
to serve mascarpone
4 ripe beurre bosc pears medium sized
3 tbspn brown sugar
2 tbspn unsalted butter softened
60ml Verjuice
to serve mascarpone
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Methods
1
Preheat a fan forced oven to 190°C.
2
Peel the pears, cut them in half lengthways and place them into a mixing bowl.
3
Add the brown sugar and butter to the pears and mix together well so that they are evenly coated.
4
Place the pears cut side down, onto a lined 30cm x 20cm shallow sided baking tray and evenly space out.
5
Place the tray into the oven to roast for 15 minutes, then turn the pears over and drizzle with Verjuice and cook for another 15 minutes.
6
Note: At this stage, the Verjuice should have evaporated by half, creating a buttery brown sugar and Verjuice syrup, and the pears should be soft and cooked through. If the pears have not softened completely, cover with foil and cook for a further 10 minutes, this will depend on the ripeness of the pears, to begin with
7
Remove pears from the oven and allow to sit for 15 minutes to cool slightly before serving with mascarpone and the Verjuice syrup from the baking tray.
1
Preheat a fan forced oven to 190°C.
2
Peel the pears, cut them in half lengthways and place them into a mixing bowl.
3
Add the brown sugar and butter to the pears and mix together well so that they are evenly coated.
4
Place the pears cut side down, onto a lined 30cm x 20cm shallow sided baking tray and evenly space out.
5
Place the tray into the oven to roast for 15 minutes, then turn the pears over and drizzle with Verjuice and cook for another 15 minutes.
6
Note: At this stage, the Verjuice should have evaporated by half, creating a buttery brown sugar and Verjuice syrup, and the pears should be soft and cooked through. If the pears have not softened completely, cover with foil and cook for a further 10 minutes, this will depend on the ripeness of the pears, to begin with
7
Remove pears from the oven and allow to sit for 15 minutes to cool slightly before serving with mascarpone and the Verjuice syrup from the baking tray.
