Broiled Apples And Pears With Rosemary Food

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BROILED APPLES AND PEARS WITH ROSEMARY



Broiled Apples and Pears with Rosemary image

Categories     Side     Broil     Quick & Easy     Apple     Pear     Rosemary     Fall     Bon Appétit     Kidney Friendly     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 12 servings

Number Of Ingredients 5

4 Golden Delicious apples, unpeeled, halved, cored, thinly sliced lengthwise
4 Bosc pears, unpeeled, halved, cored, thinly sliced lengthwise
1/4 cup extra-virgin olive oil
1 tablespoon minced fresh rosemary
Fresh rosemary sprigs (optional)

Steps:

  • Preheat broiler. Brush 2 large baking sheets with olive oil. Gently toss apples, pears, 1/4 cup oil, and minced rosemary in large bowl. Arrange fruit in single layer on sheets. Broil until fruit is tender and edges begin to brown, watching closely to avoid burning and turning sheets for even browning, about 5 minutes.
  • Transfer fruit to platter. Sprinkle with pepper. Garnish with rosemary sprigs, if desired. Serve warm or at room temperature. (Can be prepared 4 hours ahead. Let stand at room temperature.)

BROILED APPLES AND PEARS WITH ROSEMARY



Broiled Apples and Pears with Rosemary image

Make and share this Broiled Apples and Pears with Rosemary recipe from Food.com.

Provided by Gay Gilmore

Categories     Apple

Time 25m

Yield 8 serving(s)

Number Of Ingredients 5

4 fuji apples, unpeeled halved cored and thinly sliced (can use other non-tart green apples too)
4 bosc pears, unpeeled halved cored and thinly sliced (try to get firm not quite ripe pears)
1/4 cup extra virgin olive oil
1 tablespoon minced fresh rosemary
fresh rosemary, to garnish

Steps:

  • Preheat broiler.
  • Brush 2 baking sheets with olive oil.
  • Gently toss apples and pears in oil and rosemary.
  • Arrange fruit in single layer on the 2 sheets.
  • Broil until fruit is tender, about 5 minutes.
  • Watch closely or it will burn-- you may need to turn the sheets to avoid burning.
  • Transfer fruit to platter, sprinkle with pepper and a pinch of salt if you wish.
  • Garnish with rosemary sprigs.
  • Can be made ahead and served at room temperature.

PORK ROAST WITH LADY APPLES AND SECKEL PEARS



Pork Roast with Lady Apples and Seckel Pears image

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Number Of Ingredients 14

1 bone-in pork roast, (5 to 6 pounds) frenched, room temperature
Coarse salt and freshly ground pepper
1/4 cup extra-virgin olive oil
1 clove garlic, minced
1 tablespoon finely chopped rosemary
1 tablespoon finely chopped thyme
1 tablespoon finely chopped sage
4 lady apples, halved lengthwise
4 Seckel pears, halved lengthwise
1/2 cup dry white wine
2 cups homemade or low-sodium store-bought chicken or veal stock
1/4 cup apple cider
1 tablespoon all-purpose flour
1 tablespoon unsalted butter

Steps:

  • Preheat oven to 425 degrees, with rack in lower third of oven. Whisk together oil, garlic, rosemary, thyme, and sage in a small bowl. Season pork with salt and pepper; brush herb mixture evenly over pork.
  • Place pork, bone facing upward, in a roasting pan. Roast 15 minutes. Reduce oven temperature to 375 degrees. Roast 30 minutes.
  • Rotate pan, and add apples and pears, cut side down. Roast until pork is browned and an instant-read thermometer inserted into the thickest part registers 145 degrees, about 30 minutes more. Transfer roast to a cutting board with a well; let rest 15 minutes before cutting. Transfer apples and pears to a serving bowl.
  • To make the gravy: Drain fat from roasting pan. Place roasting pan over 2 burners. Add wine; bring to a boil, stirring with a wooden spoon to loosen any brown bits on bottom of pan. Cook until reduced by half, about 3 minutes. Stir in stock and cider; season with salt and pepper. Whisk flour with 1 tablespoon water in a small bowl until smooth; add to gravy. Cook, whisking occasionally, until completely combined and gravy has thickened, about 5 minutes. Remove from heat. Add butter; stir until it has completely melted. Pour through a sieve into a serving bowl; discard any solids.

LEG OF PORK WITH ROASTED PEARS AND ROSEMARY



Leg of Pork With Roasted Pears and Rosemary image

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

3 kg boned pork legs (6lb 8oz)
olive oil
2 sprigs fresh rosemary, leaves chopped
25 g butter (1oz)
1 carrot, finely chopped
1 stalk celery, finely chopped
1 small onion, roughly chopped
1/2 teaspoon black peppercorns
2 tablespoons clear honey
2 tablespoons white wine vinegar
200 ml dry white wine, such as sauvignon blanc (7fl oz)
300 g fresh chicken stock
50 g butter (2oz)
4 tablespoons dark muscovado sugar
4 tablespoons balsamic vinegar
6 slightly under ripe pears, halved and cored but not peeled

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

ROASTED PEAR WITH HONEY AND ROSEMARY



Roasted Pear with Honey and Rosemary image

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

1 pear (preferably Bosc)
2 teaspoons honey
1 small sprig fresh rosemary
2 small slices of sourdough bread
2 teaspoons unsalted butter (at room temperature)
1 pinch sea salt
1 ounce feta cheese

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

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