Roasted Pears with Dried Apricots and Pistachios | Perfectly Seasonal

dried apricots

🥗Healthier: dried figs

💰Cheaper: raisins

Raisins are more affordable and still provide sweetness.

pistachios

🥗Healthier: pumpkin seeds

💰Cheaper: sunflower seeds

Sunflower seeds are less expensive and nut-free.

honey

🥗Healthier: maple syrup

💰Cheaper: agave syrup

Agave syrup is often cheaper and offers a similar sweetness.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Margarine can be a cost-effective alternative for baking.

Peel the pears, starting from the bottom for a clean look.

Cut the pears in half and remove the cores using a measuring spoon or knife.

Heat a 12-inch oven-safe skillet over medium-high heat and add 1.5 tablespoons of unsalted butter until melted.

Place the pear halves cut side down in the skillet and leave them for 3-5 minutes to pick up some color.

After about 3 minutes, check the butter solids; they should be starting to brown.

Transfer the skillet to a preheated 450°F oven and roast the pears for 15 minutes.

After 15 minutes, flip the pears to ensure even cooking and return them to the oven for another 10-15 minutes.

Check for doneness by poking a pear with a fork; it should stay in the skillet if tender.

Remove the pears from the skillet and place them on a serving platter.

In the same skillet, add 1.25 cups of dry white wine, 1/3 cup granulated sugar, 1/2 cup quartered dried apricots, 1 tablespoon unsalted butter, 1/8 teaspoon table salt, and 1/4 teaspoon ground cardamom.

Bring the mixture to a simmer over medium-high heat, whisking to incorporate the brown bits from the skillet.

Let the sauce reduce until it reaches a syrupy consistency, about 7-10 minutes.

Add 1 teaspoon of lemon juice to the sauce for flavor adjustment.

Drizzle the sauce over the pears on the serving platter.

Garnish with 1/3 cup toasted chopped pistachios.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens