Roasted Pears
These easy roasted pears start with firm Bartlett or Bosc pears, browned in olive oil, and then finished in the oven with brown sugar and balsamic vinegar until tender. It all happens in one oven-proof skillet. Slice them into wedges for salads, cheese boards, or a simple fall dinner side dish.
Ingredients
- 4 large firm Bartlett or Bosc pears cut in half
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 tablespoon light brown sugar
- 2 tablespoons balsamic vinegar
Instructions
- Preheat the oven to 350°F.
- Use a melon baller or spoon to remove the core of each pear half. Sprinkle the pears with the salt and pepper.
- Pour the olive oil into a large oven-proof skillet and set it over medium-high heat.
- Once the pan is hot, carefully place the pears cut side down in the oil. Cook for 2 minutes or until they have nicely browned.
- Sprinkle the pears with the brown sugar and add the balsamic vinegar with a tablespoon of water to deglaze the pan.
- Turn the pears over and transfer the skillet to the oven for 10 minutes or until the pears are easily pierced with a sharp knife.
- Transfer the pears to a clean plate to cool. Once they are cooled enough to handle, you can slice each pear into four or five wedges. They can be kept covered in plastic wrap in the fridge until serving but are best the day you make them.
