William Sonoma's Honey Pecan Roast Pears
For an easy, old-fashioned dessert, serve these crunchy-topped, honey-coated pears with whipped cream. You may use plums or apples in place of the pears. Update 1/15/09: i made this recipe last night for the first time and found that in order for the pears to soften it is really important that they are all in one layer. I think that next time i make this rather than cutting them into slices i may just leave them cut in half and cored and then add a little more orange juice and cook them a little while longer as well. I think that this would probably be a prettier presentation anyways!!
Steps
Preheat an oven to 375f.
Peel the pears , cut in half lengthwise and core.
Immediately squeeze the lemon juice from both halves over the pears.
Cut the pears lengthwise into thick slices and arrange in a baking dish or pie dish large enough to hold them in a single layer.
Drizzle 1 1 / 2 to 2 tbs.
Of the honey over the top and add enough orange juice to form a light film on the bottom of the dish.
Roast the pears for 10 minutes.
Meanwhile , in a dry small fry pan over high heat , toast the pecans , shaking the pan constantly , until they are aromatic , 3 to 4 minutes.
Remove from the heat and reserve several pecan halves for garnish.
Transfer the remaining nuts to a food processor and chop coarsely.
Add the cereals , lemon zest and brown sugar and process until evenly chopped and well mixed.
Spoon the cereal mixture over the partially roasted pears , forming a crust.
Drizzle with 2 to 3 more teaspoons of the honey.
Continue to roast until the crust is browned on top and .
Ingredients
pears, lemon, zest of, honey, orange juice, pecan halves, granola cereal, light brown sugar, heavy cream, vanilla extract