2 units Bartlett or Bosc pears, halved lengthwise and cored
2 tbsp honey
2 tbsp strawberry jam
1/2 unit lemon, freshly squeezed
4 oz brie, chopped
2 sprigs rosemary
3 tbsp walnuts, chopped
Balsamic vinegar glaze, to taste
Salt and pepper, to taste
- Preheat Fritaire to 350°F and line the Air stand with parchment paper.
- Cut pears in half, lengthwise
- With a melon baller, remove the core and seeds from each pear, leaving a round well for the filling.
- Drizzle lemon juice over the pears
divide strawberry jam and brie among the pears.
- Drizzle with honey
- Bake the roasted pears for 20-25 minutes
- Drizzle the pears with chopped walnuts and balsamic vinegar glaze
- Add salt and pepper and serve hot.
