|Honey-roasted Pears with Boucher Blue Cheese|
Her husband, Ted could make pancakes in the shape of rocking horses, and showed us how to “slop” the pigs.
They had a structure full of baled hay just up the hill to the left, a sweet pony that could be ridden without saddle or bridle, and a mental German Shepherd that would run full bore around the perimeter of the house. No grass grew in the path that he created.
This was where I first saw a Bartlett tree in fruit.
It was old and very large (or maybe I was just very small).
I remember eating fresh pears as being a big juicy mess, but I don’t recall any ways to cook with them.
This recipe for roasted pear goes well with a few wedges of strong and salty blue cheese or extra-aged cheddar. Try them hot with vanilla ice cream or whipped cream.
4-6 Fresh Pears, halved and cored
1 ½ TB Butter (I used our farm’s Redbarn Butter)
¼ Cup of Honey (Caledonia Spirits recommended)
Preheat oven to 300f.
Place pears in a pan, cut side up.
Drizzle with slightly warmed butter and honey.
Roast 15-20 minutes, until pears soften.
Serve with the pan sauce