Ingredients:

  • 4 large Bosc or Anjou pears, firm
  • 1 tbsp fresh lemon juice
  • 4 tbsp unsalted European-style butter
  • 1/4 cup light brown sugar, packed
  • 1 tsp pure vanilla bean paste
  • 1/2 tsp ground Ceylon cinnamon
  • 1/4 tsp flaky sea salt
  • 1/4 cup toasted walnut pieces (optional)
  • Fresh mint leaves for garnish

Instructions:

  1. Preheat your oven to 400°F (200°C). Peel the pears, leaving the stems intact. Slice the pears in half lengthwise.
  2. Use a melon baller or teaspoon to neatly scoop out the circular core and the stringy fiber leading to the stem. Rub the cut sides immediately with lemon juice to prevent oxidation.
  3. Freeze the butter for 10 minutes. In a small bowl, combine the grated frozen butter, brown sugar, vanilla bean paste, cinnamon, and sea salt.
  4. Arrange the pear halves cut-side up in a 9x13 inch ceramic or glass baking dish. Divide the butter mixture evenly among the hollowed-out centers of the pears.
  5. Roast for 20 minutes, then baste the pears with the pan juices. Continue roasting for another 15 minutes, basting occasionally, until the fruit is tender and the glaze has formed a bronze lacquer. Garnish with toasted walnuts and mint before serving.