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Food & Entertaining

Quince Paste, Roasted Pears and Manchego Cheese

Author: Chef Allan Schanbacher
Issue: December, 2008, Page 212
Serves 4

4 ripe Forelle pears, cut in half
½ cup Madeira wine
2 tablespoons extra-virgin olive oil
½ teaspoon cracked black pepper
1 teaspoon coarse sea salt

Photo by Werner Segarra
 
1. Preheat oven to 400 degrees. Place the pears cut side up in a baking dish so they are snug but not packed. Drizzle with the Madeira and oil, then sprinkle salt and pepper evenly over pears.
2. Bake 25 to 35 minutes or until the edges of the pears are brown and caramelized. Let cool. Serve sliced or whole.


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