Pears

[dwnwrdishvnwrd]

I posted this elsewhere but pears tossed in with some olive oil, salt, pepper and then baked at 325 or so for 20 minutes is an awesome way to cook them up. Sounds strange but they come really well. Not a lot of salt or pepper, just enough to add that little zing.

 

[airplanedoc]

I vote for the poached pear in red wine recipe

 

[xriley]

You can also drizzle them with a little balsamic vinegar. I suggest using a good quality balsamic and then top them with heavy cream whipped with a little sugar.

 

[jwhite]

Quarter pears, poach in red wine (I generally use an Australian Shiraz) with honey, cinamon, nutmeg and raisins.
Get a wheel of brie, carefully slice the rind off the top of it, and bake in a 400° oven untill bubbly.
Pour poached pears/reduced wine over baked brie, spoon it onto crusty bread.

I've never really used a recipe for this, just common sense the proportions, it's good stuff.

I do something remotely similar in a free form tart with pear and Camembert.

core and slice pears, but do not peel, and toss with enough cognac and a squeeze of lemon to coat. Leave to set as you make your favorite pie crust. Roll out crust on to a well floured pizza peal layer with Camembert that has been relieved of it rind, remove pears from their liquid and arrange on top of the cheese in a single layer. Cook gets to drink the peary cognac. Fold over edges of pie crust and brush with cream sprinkle lightly with sugar and a good grate of nutmeg. Check to make sure that the tart can move freely on the peal and slide into a medium-hot oven containing a preheated pizza stone and bake until crust becomes browned. The tart will need to rest before being cut.