- 2 pears
- 1/4-1/2 cup white wine
- 2 Tbs. Dijon mustard
- 1 shallot, chopped
- 2 cloves garlic
- 1/4 cup rice wine or sherry vinegar
- fresh thyme
- 3/4 cup olive oil
Peel, seed and rough chop pears and braise in wine until nearly all liquid is gone. Put cooked pears in food processor or blender. Add remaining ingredients, except olive oil, to processor or blender and mix until nearly smooth. Add the olive oil in a steady stream while machine is on. Add salt and ground pepper to taste. Warm and serve over spinach to create a wilted salad or serve room temperature over salad greens. Add more fresh ground pepper to salad, and if desired, roasted hazelnuts chopped and/or blue, goat or feta cheese.
From Caprial Pence.
- ¼ c. chestnut or other intense honey
- 4-5 Bosc pears, peeled, cored and quartered lengthwise
- 3 sprigs fresh thyme (optional)
- 1 c. sugar
- 2 eggs
- finely grated zest of 1 lemon
- 1 c. all-purpose flour
- 1 Tbs. vanilla extract
- ¼ tsp. salt
- ½ c. plus 1 Tbsp. unsalted butter, melted and cooled
- ¼ c. sliced almonds
Preheat oven to 350 degees. In a 9-inch ovenproof skillet (not nonstick), simmer honey until it begins to reduce, carmelize and darken in color, 6-10 minutes. Do not let honey burn; if it starts to smell burned turn off heat.
Arrange pears, close together and cut-side down, in a circular pattern in skillet, stem ends pointing toward center. Simmer over medium heat, turning them from one cut side to the other, until they begin to turn golden, about 10 minutes. Flip pears to their curved side and scatter with thyme sprigs if using. Transfer skillet to oven and roast, uncovered, until very tender, about 25 minutes.
Meanwhile, in a large bowl, whisk together sugar and lemon zest. Whisk in eggs and vanilla. Fold in flour and salt; stir in ½ cup butter. When pears are soft, remove skillet from oven, discard thyme sprigs and brush edges with 1 Tbsp. melted butter. Pour batter on roasted pears and scatter almonds over batter. Bake until a toothpick inserted in center comes out clean, 25-30 minutes. Let cake cool for 30 minutes in pan. Loosen edges of cake and carefully invert onto serving platter.
From New York Times 10/17/07.