Roasted Pears ⁠

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.

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