BROILED APPLES AND PEARS WITH ROSEMARY
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
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
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
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
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 14
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
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
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
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PORK ROAST WITH PEARS AND ROSEMARY RECIPE | FOOD …
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Servings 12Difficulty 1 hr 45 minAuthor National Pork BoardSteps 4
- Preheat oven to 450°F. Rub pork all over with oil. Mix rosemary, ¾ teaspoon salt, and ½ teaspoon pepper in small bowl. Rub all over pork.
- Place pork, bone side down, in large flameproof roasting pan. Roast 15 minutes. Reduce oven temperature to 350°F. Roast 15 minutes more. Add sweet potatoes and pears to pan, stir gently to coat with pan juices, and spread as evenly as possible around roast. Season with salt and pepper. Roast, occasionally stirring sweet potato mixture, until instant-read food thermometer inserted in center of roast reads 145°F and the potatoes and pears are tender, about 1 hour more. Transfer pork to carving board. Transfer sweet potato mixture to ovenproof bowl, tent with aluminum foil, and keep warm in turned-off oven. (If needed, increase oven temperature to 400°F, and continue roasting sweet potato mixture until tender, up to 15 minutes longer.) Let pork stand for 10 to 15 minutes.
- Heat roasting pan over high heat. Add cider, bring to a boil, scraping up browned bits in pan with wooden spoon, and boil until reduced to ¾ cup, about 5 minutes. Pour into sauceboat.
- Carve pork. Transfer to serving platter, surround with sweet potato mixture, drizzle with 3 tablespoons of cider sauce, and sprinkle with rosemary. Serve with remaining sauce on the side.
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5/5 (1)Estimated Reading Time 6 minsCuisine Easy, Gluten Free, Holiday
- Begin by cooking the bacon. Add bacon to a skillet and turn the heat to medium. Cook bacon for 8-10 minutes, flipping as needed, until golden brown and crispy. Reserve the bacon fat in a small heat-safe bowl to use for the sweet potatoes. Drain the bacon on paper towels and chop once cool enough to handle.
- Make the sweet potatoes. Preheat oven to 400℉. Line a large rimmed baking sheet with parchment paper. Add the sweet potatoes, 2-3 teaspoons of bacon fat, chopped rosemary, salt, pepper, cinnamon, and nutmeg and toss until evenly coated. Add a couple of rosemary sprigs on top and roast for 15-20 minutes, or until sweet potatoes are tender and golden brown. Discard the rosemary sprigs.
- Make the vinaigrette. In a medium bowl, whisk togther the balsamic vinegar, shallot, maple syrup, mustard, garlic, salt, and pepper. Slowly stream in the olive oil, whisking to combine. Season to taste with additional salt and pepper if desired.
- Add the kale to a large bowl and drizzle with a tablespoon or two of the vinaigrette. Season with a couple pinches of salt and freshly cracked black pepper and massage the kale with your hands for a couple minutes, until it has softened and decreased in volume. Add the arugula and toss to combine. Add the chopped bacon, roasted sweet potatoes, and pear, and season the salad with salt and pepper once more. Drizzle with desired amount of vinaigrette and toss. Serve!
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- Loosely cover in foil (don't seal completely, so it can breathe) and bake for 45 to 50 minutes, until the fruit is steaming. Remove the foil and cook for another 20 to 30 minutes, until the topping is crisp and golden brown.
ROASTED BRUSSELS SPROUTS AND PEAR WITH ... - VANILLA AND BEAN
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- Gently toss Brussels sprouts, pears, shallots, thyme, salt and pepper, and olive oil together on the sheet pan and spread evenly (if doubling the recipe, use two sheet pans).
- Roast on center rack for 20-25 minutes rotating the pan 1/2 way through roasting. Leaves will be crispy and the pears slightly caramelized when finished. Remove the thyme sprigs.
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Reviews 70Estimated Reading Time 3 mins
- 1. Heat the grill pan. Brush the sliced pears lightly with agave nectar. I used a pastry brush to do this. A little goes a long way. Grill the pears and red onion slices on the hot pan. Turn the pears over once one side is done cooking. This won't take long.
- 2. Toast the Sandwich Thin. Spread each half with the Light Laughing Cow cheese. Add the spinach leaves.
- 3. When the pears and onions are done grilling-place them on the sandwich. Add a sprinkle of fresh rosemary. Eat and Enjoy!
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4/5 Total Time 15 minsServings 1.25
- In a food processor, process the roasted and smoked almonds until the nuts are just starting to become pasty. Add 3 tablespoons of the canola oil and process until smooth. Transfer the almond butter to a bowl.
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- Crumble and stir half of the rosemary into the almond butter and sprinkle the rest on top. Serve with sliced pear, apple, Asian pear, celery and fennel.
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