Roasted Gingery Pears 8.000

Deb Lindsey for The Washington Post

Nov 17, 2016

This infinitely flexible pear dish can truly provide something for everyone, no matter their dietary restrictions. Coated with a fragrant mixture of lemon, ginger, cinnamon and olive oil, the pears deliver lots of flavor with no added sugar, dairy or gluten. Best of all, they can be made ahead of time and warmed just before you eat them -- or warmed on the grill if you run out of oven space on Thanksgiving.

Serve with ice cream for a decadent dessert (try drizzling with maple syrup and top with candied nuts); or with unsweetened whipped cream for a low-carb decadent dessert; or with vegan ice cream and toasted nuts for a completely vegan dessert; or just on their own for something festive, comforting and free from consequences.

The pears are also great cold in the morning with yogurt, or folded into oatmeal, or mashed into sauce.

Make Ahead: The pears can be roasted up to 4 days in advance and refrigerated in an airtight container. To reheat, simply put them back in the roasting dish and warm in a 325-degree oven (or on a medium-low grill if your oven is full) for about 20 minutes.


Servings:
8

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 8 servings

Ingredients
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon peeled, minced fresh ginger root
  • 1 teaspoon ground cinnamon
  • 2 tablespoons extra-virgin olive oil
  • Pinch kosher salt
  • 8 pears (any kind, about 2 1/2 pounds total), cored and halved

Directions

Preheat the oven to 425 degrees.

Whisk together the lemon juice, ginger, cinnamon, oil and salt in a large roasting pan. Add the pear halves and toss until evenly coated. Turn the pear halves cut sides up; roast (middle rack) for 30 to 40 minutes, until softened and slightly browned.

Serve warm or at room temperature, drizzled with the pan juices.

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Recipe Source

From cookbook author Julia Turshen.

Tested by Bonnie S. Benwick.

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