Balsamic Roasted Pears with Pepper and Honey

Page 809

Cuisine: North American | Course Type: Desserts

(1 review)

Tags: entertaining

Recipe Review

I completely messed up by forgetting the finishing touches (a grind of fresh pepper and a drizzle of honey) on this dish as I was distracted by an unfamiliar beeping in the house that had to be tracked down. No matter. When we sat down to eat this, WE LOVED IT.

Amazingly simple but really elegant flavor. I think it pays to use a really good balsamic. The recipe calls for either manchego or goat cheese and I used the latter.

I will also try this again using a blue cheese. And next time I will remember the pepper and honey.

Here's the link from Epicurious:
http://www.epicurious.com/recipes/food/views/Balsamic-Roasted-Pears-with-Pepper-and-Honey-103974

When it was republished in the Big Yellow Book (which is how I always think of this cookbook to distinguish it from the old Gourmet cookbook), the editor added the grind of fresh pepper to the ingredients list instead of just mentioning it at the end. That's the only difference I can see.

(2) useful  

Comments

Queezle_Sister - 11th October 2011
I put a link to an epicurious recipe - do let us know if that is NOT the same - I for one plan to try this!

aj12754 - 11th October 2011
Sorry --I am technologically inept apparently and couldn't find your link. So I went to Epicurious and put the link into my review -- the recipes are identical. Hope you enjoy this. I am a big fan of the not-too-sweet dessert.

Oops -- now I see it-- there is a links tab that didn't used to be there, isn't there?

(edited 11th October 2011) 

andrew - 11th October 2011
Yes, there's a links tab on each recipe now! And Gourmet and Bon Appetit recipes make up the bulk of Epicurious, so we could probably make connections to most recipes in this book.

Login or register to add your own comments.