ROASTED TURNIPS AND PEARS WITH ROSEMARY-HONEY DRIZZLE
Topped with herb-laden honey butter, earthy turnips and seasonal pears make a memorable side dish. This recipe comes from Susie Middleton's "Fast, Fresh & Green" cookbook.Also try:Vanilla and Cardamom-Glazed Acorn Squash Rings, Roasted Brussels Sprouts with Orange-Butter Sauce
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Number Of Ingredients 7
Steps:
- Preheat oven to 475 degrees. Line a large rimmed baking sheet with parchment paper; set aside.
- In a large bowl, toss together turnips and pears with oil and salt until well combined. Place in an even layer on prepared baking sheet. Transfer to oven and roast, turning with a spatula once or twice during cooking, until browned and turnips are easily pierced with a paring knife, 25 to 30 minutes, rotating baking sheets halfway through baking.
- Meanwhile, melt butter in a small saucepan over medium heat. Add honey and rosemary; let simmer for a few seconds and remove from heat.
- Transfer turnips and pears to a large bowl and drizzle with butter mixture; toss to combine. Serve.
CARAMEL PEARS WITH ROSEMARY, HONEY AND WALNUTS
This beautiful, aromatic autumn dessert can be prepared several hours in advance, then re-warmed to serve. Feel free to use any variety of pear, and serve with vanilla ice cream, if desired.
Provided by David Tanis
Categories easy, dessert
Time 1h
Yield 6 servings
Number Of Ingredients 13
Steps:
- Heat oven to 400 degrees. Choose a baking dish or roasting pan large enough to hold pears in one layer, or use 2 pans. Scatter star anise, cinnamon stick, fennel seeds and cloves on bottom of dish.
- Put pears in a large mixing bowl. Add brown sugar, raisins, rum and lemon juice. Coat pears evenly with mixture. Transfer to baking dish, cut-side down, in one layer. Dot with butter.
- Bake, uncovered, until pears are soft and well caramelized, about 45 minutes. Remove pears from oven, and let them sit at room temperature. Shortly before serving, drizzle the pears with honey, and sprinkle them with rosemary leaves and chopped walnuts. Bake for 10 minutes. Serve warm with plenty of sauce from the baking pan.
ROASTED PEAR WITH HONEY AND ROSEMARY
Juicy pear, drizzled with honey and served on crusty sourdough bread with delicately seasoned feta and a sprinkle of aromatic rosemary. It's the perfect dish for everyone permanently torn between sweet and savory-a delicious snack and a fantastic entrée.
Provided by Laura Fleiter & Kerstin Niehoff
Categories Appetizers
Time 30m
Number Of Ingredients 7
Steps:
- Preheat the oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper.
- Slice the pear lengthways into 1/4-inch (6-mm) slices, removing any seeds. Place the pear slices on the prepared baking sheet. Drizzle with the honey and bake until tender and golden around the edges, 10 to 15 minutes.
- Meanwhile, pick and finely chop the rosemary leaves.
- Spread both sides of the sourdough slices with butter. In a small skillet over medium heat, toast the sourdough on both sides until golden, about 2 minutes per side. Remove from the skillet and sprinkle with sea salt.
- Crumble the feta over the toasted sourdough and top with the roasted pear slices. Arrange on a plate, sprinkle with the chopped rosemary, and enjoy.
Nutrition Facts : ServingSize 1 serving, Calories 239 kcal, Carbohydrate 38 g, Protein 6 g, Fat 8 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 23 mg, Sodium 346 mg, Fiber 4 g, Sugar 16 g, UnsaturatedFat 3 g
LEG OF PORK WITH ROASTED PEARS AND ROSEMARY
Capture the flavours of autumn with this roast accompanied by pears or by a variation including apples and plums (see VARIATION at the end of the instructions). The caramelised honey sauce can be made ahead of serving the meat. Recipe source is the 'Good Food' magazine November 2003. I made this dish together with my English friend Fiona for her family in 2003 and everybody loved it. I have not made it since because I live on my own and this is really a family meal. I hope you'll enjoy this autumn roast.
Provided by tigerduck
Categories Pork
Time 4h20m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Preheat the oven to fan 210°C/conventional 230°C (450°F)/gas 8. Score the skin of the pork with a very sharp knife in slashes about 5mm apart, cutting through the skin but not right through the fat - better still, ask your butcher to do it for you as the slashing is part of the secret of good crackling. Rub a little oil all over the meat with your hands, then scatter with the rosemary and season well.
- Re-shape the pork into a joint, tie it at intervals with string then put it in a roasting tin and rub the skin first with oil and then generously with salt (preferably flakes). Roast for 30 minutes to get the crackling going, then turn the oven down to fan 170°C (330°F)/conventional 190°C/gas 5, and roast for a further 2 hours 40 minutes for medium or 3 hours for well done. Don't baste or you won't get nice crisp crackling.
- To make the HONEY SAUCE:.
- Melt the butter in a heavy-bottomed pan and add the carrot, celery and onion. Cook in the butter until they are just starting to brown, then quickly add the peppercorns. Spoon in the honey, increase the heat, and cook until you smell the honey caramelising, then add the vinegar - the mixture will spit. Pour in the wine and boil to reduce until there is only a little liquid left. Stir in the stock and boil to reduce again until you have a slightly syrupy gravy. Strain and set aside.
- PEARS:.
- Start the pears 10 minutes before the pork is due to come out of the oven. Melt the butter, sugar and vinegar in a large frying pan, toss in the pears and turn them in the mixture for a minute or two until coated.
- FINISHING TOUCHES:.
- When the pork is cooked, lift from the tin, cover and leave to rest out of the oven for 30 minutes before carving. Increase the oven to fan 180°C/conventional 200°C/gas 6. Skim the fat off the juices in the tin, then tip the juices into the honey sauce. Put the pears in the tin, spoon over the sugar mixture, then roast for 20-25 minutes. Serve the pork in the tin or on a roasting platter with the roast pears around it, and the vegetables and honey sauce alongside.
- VARIATION:.
- Replace half the pears with apple halves, then throw some whole plums in for the last 10 minutes of cooking.
Nutrition Facts : Calories 1556.1, Fat 105.4, SaturatedFat 39.3, Cholesterol 393.2, Sodium 416.4, Carbohydrate 54, Fiber 7.8, Sugar 37.9, Protein 89.8
HONEY ROASTED PEARS
Make and share this Honey Roasted Pears recipe from Food.com.
Provided by Sharon123
Categories Dessert
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Heat 2 tbls. of the ho0ney in a large skillet over low heat until it begins to reduce and caramelize, about 10 minutes. Then add the pears, flat side down. Cook until golden brown around the edges, about 15 minutes. Remove the pan from the heat. Place the pears in a roasting pan flat side up. Scatter 3 sprigs of thyme(or other herbs) on top. Roast in a preheated 350*F. oven until tender, about 25 minutes.
- Heat the remaining honey and thyme sprigs in a saucepan over low heat. Slowly whisk in the butter and salt. Drizzle theh honey butter mixture over the pears. Serve hot or warm. Enjoy!
- Serves 6.
Nutrition Facts : Calories 157.1, Fat 4, SaturatedFat 2.4, Cholesterol 10.2, Sodium 28.3, Carbohydrate 33, Fiber 4.3, Sugar 25.1, Protein 0.6
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