Yield: 6 Servings
8 oz. honey (light colored varieties work best)
3 thyme sprigs
6 Bosc pears, halved lengthwise, cored*
2 oz butter, melted
- For the honey: in a small sauce pan gently heat thyme and honey to about 145°F. Let cool and strain. (it could also be used a glaze for grilled chicken.)
- To roast the pears: Pour melted butter in a baking dish. Arrange pears cut side down and roast in a 375°F oven until just tender, about 25 minutes. Cover pears with honey and continue roasting until caramelized. About five minutes longer.
- Serve pears with the roasting juices and a small wedge of blue cheese or short bread cookies and vanilla creme fraiche.
*Gueiss prefers Bosc pears because they are naturally very firm for roasting.
Recipe submitted by Michael Gueiss, CCC, PCII, Resident District Chef, Aramark, Johns Hopkins University