Brown Sugar, Olive Oil and Red Wine Roasted Pears

Brown Sugar, Olive Oil and Red Wine Roasted Pears


Author note: These pears are delicious as a salty and sweet dessert or, when sliced, as a nice salad topper.

½ cup brown sugar

3 tablespoons extra-virgin olive oil

2 tablespoons dry red wine

¼ teaspoon vanilla extract

pinch kosher salt

3 Bosc pears, peeled, halved and cored

½ lemon

Pecorino Romano, sliced into thin bite-sized pieces

kosher salt, for topping

honey, for topping

  1. Heat the oven to 350 degrees.
  2. In a large bowl combine the brown sugar, olive oil, wine, vanilla extract and pinch of salt. Stir well to combine
  3. Once the pears are peeled, halved and cored, rub the exposed flesh with the lemon half. This is to prevent browning.
  4. Add the pears to the sugar mixture and thoroughly coat the pears.
  5. Place the pears in a baking dish and pour half of the brown sugar mixture over the pears. Reserve the other half for after roasting.
  6. Roast for 40 minutes.
  7. Place the pears back into the sugar mixture and coat well. Remove the pears, top with a sprinkling of kosher salt, drizzles of honey and Pecorino. Serve warm.

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