This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
No specific GERD triggers.
This recipe is safe for those who are sensitive to gluten.
"If you want to know the taste of a pear, you must change the pear by eating it yourself. If you want to know the theory and methods of revolution, you must take part in revolution. All genuine knowledge originates in direct experience." -Mao Zedong
There are dozens of varieties of pears, but only a few are found in the market. Tree ripened pears are lovely but most of the year pears are available as under-ripe fruit. Unlike many fruits and vegetables, pears hold up pretty well when picked before they ripen. Good quality Anjou pears are full of sweet and succulent juice. They are short and squat without the classic tapered neck. Because they are slightly soft they are not my first choice for cooking.
Bartlett pears are also a little soft and grainy for cooking but are excellent pears for eating raw. Bosc are winter pears and are have a tartness that cuts through the sweet pear flavor. I like Bosc pears best for roasting because they are classically pear shaped and somewhat firmer. That firm texture lends itself well to cooking and the true pear shape is perfect for presentation.
Servings: 1 | Serving size: 1 pear
Cooking Time: 60 Minutes
This recipe can easily be multiplied and is delicious hot or cold. Refrigerate in a tightly sealed container to avoid picking up flavors from other foods in the refrigerator. Serve with Honey Yogurt Sauce.
Preheat the oven to 325°F.
Slice the pears into quarters lengthwise, then slice out the core and seeds.
Place the pear on a baking sheet skin side down.
Sprinkle with the cinnamon and nutmeg.
Place the baking sheet in the oven and roast for about 45 minutes until soft.
Serve immediately, or cool and then refrigerate.
Serving size: 1 pear
|Calories 112||Calories from Fat 8|
|% Daily Value|
|Total Fat 1g||1%|
|Saturated Fat <1g||2%|
|Monounsaturated Fat 0g|
|Trans Fat 0g|
|Total Carbohydrates 29g||9%|
|Dietary Fiber 6g||19%|
|Vitamin A 1%||Vitamin C 12%|
|Calcium 2%||Iron 2%|
|Vitamin K 8 mcg||Potassium 219 mg|
|Magnesium 15 mg|