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    The Gallery Hotel Roasted Pears & Cheese


    Source of Recipe


    The Gallery Hotel in Florence, Italy


    Recipe Introduction


    Look for a mild pecorino from Tuscany, sometimes called CACIOTTA.


    List of Ingredients


    • 4 ripe Bosc or Anjou pears
    • 2 tbsp unsalted butter
    • 6 tbsp sugar
    • 1 vanilla bean split lengthwise
    • 1/3 cup brandy
    • 1/2 lb pecorino cheese


    Instructions


    1. Preheat the oven to 350.
    2. Half and peel the pears and carefully remove the seeds and the core.
    3. Melt the butter in a large cast iron skillet over a medium heat.
    4. Arrange the pears, cut side down in the skillet so they just touch one another.
    5. Sprinkle the sugar over the pears and butter.
    6. Cook tilting the pan back and forth gently from time to time, until the sugar dissolves and melts into a golden caramel. (4 minutes or so)
    7. Scrape the vanilla seeds into the pan and add the pod.
    8. Reduce the heat add the brandy and cook a few minutes more.
    9. BEWARE - the brandy MAY ignite - this is okay as the flames will die down quickly - but be prepared!
    10. Carefully turn the pears over and transfer to the oven.
    11. They should be deep golden brown.
    12. Roast until the the pears are fork tender about 10 minutes, depending on the ripeness and size of the pears.
    13. Serve with thick slices of pecorino and caramel sauce.


    Final Comments


    I like this because you can have BOTH cheese and sweets! I can never make up my mind!
 

 

 

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