Balsamic Roasted Pears with Pepper and Honey

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.