Thursday, November 13, 2008

Roasted Pears with Cheddar Crumble

Frankly, I'm getting annoyed at all of my favorite food websites because all they want to talk about is Thanksgiving dinner. I like Thanksgiving dinner as much as the next guy but, for me, from a cooking standpoint, it's just not that interesting. I know it's all about the turkey recipe, the stuffing, the cranberry something-or-other, blah, blah, BLAH! I'm beginning to fear it will be January before it gets creative and fun to read about cooking again.

That said, Mark Bittman, one of my favorite chef/authors, was on The Today Show this morning with some interesting, very simple soup recipes. Here's the link. And I don't think he even mentioned the word "turkey" one time.

Sorry, I didn't really mean to go all anti-Thanksgiving there. To make up for it, here is an excellent, healthy dessert recipe that I freely adapted from one of those recipe cards that they give away free in the produce section of the grocery. You just never know where you'll find an inspiring idea. Nancy requested it for this morning's breakfast, and it worked great. It is one of those dishes that looks fancy, but it is really incredibly easy.

Roasted Pears with Cheddar Crumble

2 ripe pears, halved, cored and seeded
2 tbsp. butter, approx.
1/4 cup of good cheddar cheese, grated
2 tbsp. granola
2 tbsp. Splenda brown sugar

Preheat oven to 400 degrees. Coat small baking dish with cooking spray. Place pears cut-side up in dish. Cover with butter, cover, and bake for 30 minutes.

Shortly before pears finish cooking, combine grated cheese and granola in small bowl.

Remove pears from oven, Uncover and spoon cheese and granola mix into and on top of pears. Sprinkle with brown sugar. Return to oven and bake for 10 minutes more.

Serve in bowls, pouring extra syrup over pears.  Serves 2.







8 comments:

Jenn said...

I just have one question: "pairs" of what? ;)

(Sorry. My inner editor does not know how to edit itself.)

Barry Pike said...

Good grief, Jenn.

The really inexplicable thing is that about halfway down I started spelling it correctly. And, in spite of all evidence to the contrary, I really do read through these things half-a-dozen times before hitting the "Publish" button.

Now I feel ignernt.

margova said...

Feeling ignernt ain't good.

Barry.. you are really nipping at my Achilles heel with all these wonderful food ideas and recipes.

"If we make it thru December" ;-)

Jannie said...

OMG, that looks wonderful!!!

Jenn said...

Yes, and actually, it looked like a really great recipe, too. ;)

margova said...

Looks and sounds absolutely scrumptious. I couldn't enjoy it often or else my fanny would be as wide as my keyboard (uhh.. the one on my pc.. hehe).

Barry Pike said...

M, actually, the Splenda brown sugar helps keep this from being to much of a health-hazard. I do prefer to use real butter, but hey, we're all going to die someday...

margova said...

Splenda, real butter and death.. mmmmmmm yummy.. sounds delicious, B :-)

M~