Roasting pears concentrates their sweetness and softens the flesh so that you can eat it with a spoon. For a simple yet elegant holiday dessert, serve these pears drizzled with chocolate sauce and this tantalizing ginger, nut and seed crumble topping. You can also offer them with a scoop of vanilla ice cream, gelato or yogurt.
Preheat the oven to 350°F. Melt the coconut oil in a 6-inch cast iron skillet. Add the honey, lemon juice, ginger and salt. Stir to blend.
Peel the pears. If they are large cut them in half and core them. For smaller pears, using a melon baller to scoop out the core, leaving them whole. Use a pastry brush to glaze each of the pears into the ginger syrup. Lay the pear halves cut side down and whole pears on their bottoms. Transfer the pears to the oven to roast.
After 20 minutes of roasting, use a pastry brush to coat the pears once again in the glaze. Continue roasting the pears until they are fork tender and lightly browned, 45-50 minutes total.
Meanwhile, combine the ginger, pistachios and pepitas in a small bowl until blended.
Serve the pears drizzled with the chocolate sauce and sprinkled with the nut crumble.
Copyright 2021 Lynne Curry