From Pear Bureau Northwest

2 tablespoons Balsamic vinegar
2 tablespoons olive oil
1 teaspoon Dijon-style mustard
1 teaspoon minced fresh thyme
1/2 teaspoon minced fresh rosemary
1/4 teaspoon each salt and ground pepper
1/8 teaspoon ground sage
4 firm, ripe Northwest Anjou Pears, cored and quartered

Combine all ingredients except pears; mix well. Brush pears with vinegar and oil mixture. Place pears on oiled rack in broiler pan. Bake at 425° F 12 to 15 minutes, brushing once after 6 minutes.

Serve hot as an accompaniment for roasted poultry or pork, serve warm with soft cheeses, refrigerate and use as an ingredient for green salads, or serve cold as an accompaniment to cold chicken at a picnic.

Leave a Reply