Fresh Approach Cooking

.
Everybody gets all hyped about apples this time of year, don’t they?

What the heck?

What about pears?

Me, I love a good apple, but at heart, I’m a pear girl (though, happily, not pear shaped).

I devour them by the basketful. Sweet and juicy pears. Mmm.

With so many to choose from, I find it impossible to stop buying them every time I set foot in the market. Which means, for as many as I just pare and eat, just as many end up in my salad or in desserts.

Desserts like this for instance.

The simplest thing ever. And delectible.

At first I though pears and chocolate sounded kinda, eh, but in the end I was swooning. Must be the roasting.

And with my dear friend (and gaurdian angel) The Workaholic panting for something sweet (any single ladies out there? Have I ever got the boy for you...) I had this on the table in less than 15 minutes. Miraculous.

Try it and enjoy!

4 ripe (but not mushy) pears, peeled, halved and cored
1t ablespoon unsalted butter
1/4 cup hazelnuts, chopped (reserve some for garnish)
pinch of salt
5 tablespoons butter
1/4 cup sugar
½ teaspoon lemon juice
1/4 cup giandua



Preheat your oven to 400F

In a large heavy pan (cast iron is best) melt the butter over a medium high flame. Add the pears, cut side down along with the salt, and saute until just golden. Put the pan in the oven for about 8 minutes. Add the hazelnuts and roast another 2 minutes.

Remove the pan from the oven and put back on the stovetop. Add the additional butter and sugar, stir gently and heat until melted. Add the lemon juice. Remove from the pan while HOT and serve with giandua.

Serves four

________________________

Giandua - A spread made of chocolate and hazelnuts. Nutella is the most commonly available brand

Worldwide, Nutella outsells all peanut butter brands combined

Since the 1920s, hazelnut breeders in the eastern and central United States have crossed native and European hazels, attempting to combine the superior qualities of the European hazel with the disease resistance and cold hardiness of the American species.

Tina, of OMG Food! Wins my prize for coolest chick around, with this post.

Labels: Dessert