Pan Roasted Pears with Shallots and Crumbled Blue Cheese

Pear Chutney photo by Mette Nielsen

Serves 4 to 6 (easily expanded)

Roasting pears takes them a step further into their “pearness”. That quick blast of heat caramelizes their natural sugars so they become darker and more robust.  Roasted pears will keep in the refrigerator in a covered container for at least three days. 

Try this combination alongside roast pork or chicken, or serve on dark greens and drizzle with a light vinaigrette.  Omit the shallots, they’re great served for dessert spooned over vanilla ice cream or on top of pound cake.

2 tablespoons extra virgin olive oil

1 medium shallot, peeled and diced

3 to 4 pears, cored and cut into ½-inch slices

4 ounces blue cheese, crumbled

4 to 6 slices bruschetta*

Freshly ground black pepper to taste

            Film a medium-sized skillet with the oil and set over medium-high heat. Add the shallots and cook until they’re just translucent, about 3 minutes, remove to a plate and set aside. Add the pears and cook until they just begin to color and turn them carefully with a spatula, about 3 to 5 minutes per side.

            Set 4 to 6 slices of bruschetta on a plate and layer on the shallots and pears, then top with the crumbled blue cheese. Serve warm or at room temperature. Garnish with the cracked black pepper.

*To make the bruschetta:  Preheat the oven to 400 degrees F. Set 4 to 6 slices of baguette on a baking sheet and brush lightly with extra virgin olive oil. Bake until the bread is nicely browned, about 5 minutes. Remove.