Updated: May 16, 2011 12:28PM
Any variety of pears can be used, but Bosc pears hold up especially well. Use whatever artisanal cheese you like, such as Point Reyes Original Blue, Humboldt Fog, dry Monterey Jack, sheep’s milk ricotta, tangy soft fresh goat cheese or another local cheese.
MAKES 6 SERVINGS
1/4 cup ( 1/2 stick) unsalted butter 3 firm but ripe Bosc pears or other pears, peeled, halved lengthwise, cored 4 ounces artisanal cheese, sliced or crumbled, room temperature 3 tablespoons pine nuts Pinch fine sea salt
3 firm but ripe Bosc pears or other pears, peeled, halved lengthwise, cored
4 ounces artisanal cheese, sliced or crumbled, room temperature
3 tablespoons pine nuts
Pinch fine sea salt
Reduce heat to medium, cover and cook until pears are tender when pierced with paring knife, swirling skillet occasionally and adding a few tablespoons water to skillet if caramel sauce turns deep amber before pears are tender, about 12 minutes.
Transfer pears, cut side up, to serving platter. Top pears with cheese. Return skillet with caramel sauce to medium-high heat; add pine nuts and sprinkle lightly with sea salt. Cook until sauce is brown and bubbling, about 2 minutes. Spoon sauce and nuts over pears and serve.
From Bon Appetit Desserts
Nutrition facts per serving: 233 calories, 15 g fat, 8 g saturated fat, 29 mg cholesterol, 24 g carbohydrates, 19 g sugars, 5 g protein, 72 mg sodium, 3 g fiber