Vinegartart

Pears are much maligned.  I maintain their poor reputation comes from the fact that no one has ever had a ripe one.  October in the Okanagan is a perfect time to enjoy pears.  I am enjoying Flemish pears at the moment and my good neighbours have Winter pears that, just as the name suggests, last through the winter.  They exterior appears hard but they are really very good.

This recipe is a simple way to use with pears.  The finished pears can be placed on top of crepes or used as part of a cheese plate or alone as an elegant dessert.

Roasted Pears

(serves eight)

Ingredients

4 ripe pears, peeled, halved and cored

1/2 cup Ver Jus

3 tablespoons brown sugar

1/4 cup apricot infused vinegar

1 teaspoon cinnamon

1/4 teaspoon freshly ground black pepper

3 tablespoons unsalted butter

Method

1. Preheat oven to 450

2. Bring to a boil the Ver Jus and brown sugar.  Remove from heat and add vinegar, cinnamon and black pepper.

3.  Pour marinade over peeled, cored and halved pears.

4. In an oven proof dish large enough to hold all the pears in a single layer, melt the butter until it begins to brown; sear pears until lightly browned – 1 or 2 minutes; roast until tender about 15 minutes.  Do not over bake or the pears will not retain their shape.

5. While waiting for the pears to roast, reduce remaining marinade by 1/4  to a light syrup.   Pour reduced marinade over the roasted pears when serving. Serve hot or cold.

Roasted pears on buckwheat crepes with drained yogurt