Sunday, November 29, 2009

Roasted Pears with Almonds, Cranberries and White Chocolate Drizzle

I invited some friends over today for our twice a month gathering fondly referred to as Nerd Sunday. It is a time of dice, rulebooks, geekery and monster slaying. To welcome my friends into my home I thought I'd prepare them a nice treat. They were grateful and the sugar rush put us in fine form for the serious business of playing D&D. ;) Enjoy the recipe!

Roasted Pears with Almonds, Cranberries and White Chocolate Drizzle

8 servings

4 ripe pairs, such as Bosc or Anjou, halved and cored.
3/4 cup brown sugar
2 teaspoons cinnamon
1 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 cup (1/2 stick) butter, melted
1/3 cup heavy cream
4 oz. white baking chocolate, coarsely chopped
1/2 cup sliced almonds, toasted
1/2 cup dried cranberries, coarsely chopped

1. Preheat oven to 400 degrees.

2. Mix sugar, cinnamon, nutmeg and cloves in small bowl.

3. Spray no-stick cooking spray on the inside of 13" x 9" x 2" baking dish. Place pear halves, cut side up, in the dish. Sprinkle with brown sugar mixture.

4. Bake in oven for 30 minutes or until pears are tender. After 15 minutes spoon brown sugar mixture from the bottom of the dish over the top of the pears. Allow to cool slightly after baking.

5. While pears are baking, toast almonds in small saute pan. Set aside.

6. Bring cream just to boil in small saucepan on medium heat. Remove from heat. Add white chocolate and whisk until chocolate is melted and sauce is smooth.

7. To serve, place pear halves on dessert plates. Brown sugar mixture from the baking dish can be spooned over each pear. Sprinkle with almonds and cranberries, then drizzle with white chocolate sauce. Serve immediately.

I used Bosc pears and cored them with a melon baller. Next time I'll try Anjou pears and see if there's any noticeable difference.

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