Roasted Pears

In my family we all crave a sweet ending, but whine about belt tightening desserts. Velvety roasted pears taste decedent without the guilt factor. They score high compliments from the crowd without a lot of work. The warm pears can be made perfect with a little vanilla ice cream right on top. No elastic-waisted pants required to enjoy. This version is my spin on Smitten Kitten's Vanilla Roasted Pears.

Roasted Pears

2 lbs of under ripe pears
(I used anjou and bosc)
1/2 cup sugar
half of a vanilla bean pod
pinch of salt
zest from half of 1 orange, finely minced
juice of 1 orange, about 1/3 cup
1 tsp rum (optional)
2 tblsp butter, cubed

Preheat oven to 350 degrees. Cut pears in half. Remove the cores with a melon baller, grapefruit spoon, or whatever pointy object you can manage. Arrange in a large roasting pan.

Mix sugar, salt, and zest in a bowl. Slice vanilla pod down the center. Scrape inside of bean with the back of your knife to remove seeds, adding to the sugar. Sprinkle vanilla sugar over pears. Top pears with cubes of butter, rum, and orange juice. Add vanilla bean pod to the roasting pan. Bake, basting with juices every 15 minutes. When pears are soft and juices are thickening, about 40 minutes, increase temperature to 425 degrees. Cook for another 10 minutes until pears are browning. Serve immediately spooning liquids over the pears.

Bring the Ice Cream Here.

Thanks to Food2.com for re-posting this recipe.