Smitten Kitchen is one of my favorite food blogs. Deb never fails to surprise me with something delicious and wonderful. So when I saw this recipe back in October, I knew it had to be one of my Thanksgiving desserts. I ended up with four total, including my apple pie from a couple of years ago. This was the last one, literally. I made it after everyone was digesting and the dishes were in the dishwasher. This will also, finally, wrap up my Thanksgiving recipes.
This one was worth the wait. I bought more pears recently so I can make it again. It's that good.
Vanilla Roasted Pears from Smitten Kitchen:
Serves 4 or so (it can serve 8 with other desserts)
¼ c. sugar
½ vanilla bean
1½ lbs. slightly-under-ripe, fragrant, medium pears, halved though the stem and cored (I, like Deb, went with the perfect for baking Bosc)
2 Tb. lemon juice
2 Tb. water
2 Tb. unsalted butter
Preheat oven to 375 degrees. Place the sugar in a small bowl. With a thin, sharp knife, split the vanilla bean lengthwise in half and scrape out the seeds. Stir the seeds into the sugar.