Pears in Honey and Pine Nut Caramel with Artisanal Cheese

Name: Pears in Honey and Pine Nut Caramel with Artisanal Cheese
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 3 firm but ripe Bosc pears or other pears, peeled, halved lengthwise, cored; 4 Tbsps mild honey (such as orange blossom or clover); 3 Tbsps pine nuts; 1 pinch Pinch of fine sea salt; 59 milliliters (1/2 stick) unsalted butter

Pears in Honey and Pine Nut Caramel with Artisanal Cheese is a gluten free, primal, and vegetarian side dish. This recipe makes 6 servings with 189 calories, 1g of protein, and 11g of fat each. This recipe covers 4% of your daily requirements of vitamins and minerals. If you have sea salt, mild honey, butter, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Cook unsalted butter in large nonstick skillet over mediumhigh heat until beginning to brown.

Ingredients you will need

Unsalted Butter

Equipment you will use

Frying Pan

Add pear halves, cut side down, to skillet.

Ingredients you will need

Pear

Equipment you will use

Frying Pan

Drizzle honey over pears and swirl pan slightly to blend butter and honey. 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.

Ingredients you will need

Caramel Sauce

Butter

Honey

Pear

Water

Equipment you will use

Frying Pan

Knife

Transfer pears, cut side up, to serving platter. Top pears with cheese. Return skillet with caramel sauce to medium-high heat; add pine nuts to skillet and sprinkle lightly with sea salt. Cook until sauce in skillet is brown and bubbling, about 2 minutes. Spoon sauce over pears and serve.

Ingredients you will need

Caramel Sauce

Pine Nuts

Sea Salt

Cheese

Pear

Sauce

Equipment you will use

Frying Pan

Finish this meal on a sweet note with a late-harvest dessert wine. The honeyed pear and quince flavors of the 2006 "Le Vol des Anges" ($3

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Dessert Wine

Quince

Pear

from California's Bonny Doon Vineyard are perfect with this dessert. Plus, the Roussanne grapes the wine is made from are produced using biodynamic practices.

Ingredients you will need

Roussanne