When it comes to dessert, I have to admit I’ve usually filled up on savoury and struggle to fit anything else in. That’s why I love making these vanilla roasted peaches. They’re the perfect end to a meal; fresh, fragrant and just sweet enough without weighing you down.
These pears are so versatile. I like them with a simple scoop of good vanilla ice-cream, maybe a scattering of chopped toasted almonds or pistachios for a little crunch. A mix of mascarpone and cream sweetened with a little sugar would also be a great accompaniment, or if you want to go for a healthier option, serve with a dollop of greek yoghurt.
Roasting the pears really concentrates their flavour, and the thyme gives them a little savoury note. This is so easy to make, all you do is cut them in half, scoop out the seed, add a dob of butter, a drizzle of honey and then let the oven do the rest. They are delicious sliced and served with a creamy Brie or, my favourite, Gorgonzola. Add some wafer thin crackers, walnuts and a drizzle of honey and you’ve got a special after dinner treat.
You can add slices of these pears into a salad, chop them and add to a cake batter, serve with pancakes, a little custard maybe? Once you’ve got a batch of these in your fridge you’ll find lots of ways to eat them! Any variety of pear will work here – just go with what you can find.
This is a delicious way to end a meal when you want something sweet but not too heavy. Perfect with a little ice-cream on the side. Roasting pears is really easy and they keep well in the fridge for a couple of days. Any leftovers are great with a little muesli and yoghurt for breakfast.
- 4 firm pears
- ¼ cup honey
- ½ cup hot water
- Juice of ½ lemon
- ½ vanilla bean
- 3 tbsp sugar
- 2 tbsp butter
- ½ cup water
- 6 sprigs fresh thyme
- Preheat oven to 180 degrees Celsius.
- Cut the pears in half and remove the cores. Place into a baking dish in one layer, cut side up.
- Combine the honey, water and lemon juice and pour over the pears.
- Split the vanilla bean and run a knife down to remove seeds. Combine the vanilla bean seeds with the sugar. Sprinkle over the pears. Add a dob of butter into each cavity and sprinkle with thyme.
- Cook for 40 minutes, basting in the juices every now and then, or until the pears can be pierced easily with a knife.