Since pears are in season now in North America, we received some as Christmas gifts. I knew that I wanted to cook some of them and I finally settled on this ‘recipe’ because it is way too easy and you don’t have to peel the pears. In past years I have tried to be fancy with poached pears, but whenever I peel pears they do not end up looking fancy. They end up all lumpy bumpy and not attractive at all. Therefore this recipe for roasted pears with no peeling was a winner, and we cooked and ate several pears this way. The recipe works with ripe pears as well as slightly underripe pears. Note that you can roast vegetables or apples along with the pears, but for some vegetables you may need to increase the cook time by 10-15 minutes until the veggies are fork-tender.

This recipe starts on the stovetop for only 2 minutes, then you will finish roasting in the oven.

Preheat oven to 400 F. Cut pears in half, and core them. But no need to peel. Get out an oven-safe pan (like a cast iron pan). Melt 2 tablespoons of butter in the pan. Put the pears in the pan, cut side down, and saute them over medium-high heat for 2 minutes. Then transfer the pan to the oven and roast for 20 minutes. After 20 minutes, remove the pan from the oven and transfer the pears to serving bowls. At this point you can dress them however you like. I did a splash of balsamic vinegar and some honey. My husband did the same but also added walnuts or pecans, depending on what we had on hand that day. You could also try all of the above and add some cottage cheese or a soft cheese, or some yogurt. Of course they are also delicious just in the butter.

(Image credit: nerudol)

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