Roasted Pears with Goat Cheese and Pine Nuts

The quest was to create a roasted pear.  Chris loves roasted pears.  Then to add all the deliciousness of goat cheese, pine nuts, honey, and rosemary… Stop It!  Roasted Pears are the perfect addition to any upcoming festivity.  But please treat yourself to this yumminess whether you have a party or not.  You deserve it! -Amanda

photo-87Roasted Pears with Goat Cheese and Pine Nuts

2  pears, ripe but firm

3.5 oz goat cheese, crumbled

3/4 oz  pine nuts

1 sprig rosemary, chopped

2 T honey

2 T butter

Wash the pears, slice them lengthwise into halves. With a small sharp paring knife and a spoon remove the core and seeds from each pear, leaving a round well for the filling.

Heat the butter in a skillet and brown the pears, skin side down, on low heat for about 10 minutes

Preheat your oven at 350 degrees.

Place the pears in a ovenproof dish and pour the cooking butter on top. Add half a cup of water in the ovenproof dish. Bake 10 minutes.

Meanwhile, gently toss the goat cheese with the pine nuts and the rosemary in a small bowl.

Remove the pears from the oven. Divide the mixture among the pears, mounding it on top of the indentation. Spoon 1/2 tablespoon of honey on top of each pear.  Bake pears again for another 10 minutes. Serve immediately.

 

Cranberry Sauce

Why yes, I know it comes in a can!  So does shrimp but that does not mean it’s okay to serve.  Freshly made cranberry sauce makes the whole meal come together.  It was simple and a hit on our Thanksgiving table.  I predict this little number will be a regular with turkey in the Fuller home. Chunk the Can!-Amanda photo-90

Cranberry Sauce

1 1/2 cups sugar

3/4 cup fresh orange juice (about 3 oranges)

1/2 t ground cinnamon

1/4 t ground ginger

Dash of ground cloves

1 (12-ounce) package fresh cranberries

1 T grated orange rind

Combine first 6 ingredients in a medium saucepan; bring to a boil over medium-high heat. Reduce heat to medium; cook 12 minutes or until cranberries pop. Remove from heat; stir in rind. Cool completely. Serve chilled or at room temperature.