| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| St. Louis | Post3 | 8 | servings | |
INGREDIENTS
| 2 | tb | Balsamic vinegar |
| 2 | tb | Olive oil |
| 1 | ts | Dijon-style mustard |
| 1 | ts | Minced fresh thyme |
| 1/2 | ts | Minced fresh rosemary |
| 1/4 | ts | Salt |
| 1/4 | ts | Ground pepper |
| 1/8 | ts | Ground dried sage |
| 4 | Firm ripe Anjou pears; cored, quartered |
INSTRUCTIONS
Preheat oven to 425 degrees. Combine vinegar, oil, mustard, thyme, rosemary, salt, pepper and sage; mix well. Brush pears with mixture. Place pears on oiled rack in broiler pan. Bake for 12 to 15 minutes, brushing once with vinegar mixture after 6 minutes. Yield: 8 servings. Comments: The Pear Bureau Northwest offers this dish that goes well with a main entree of roasted poultry or pork. You also can toss the pears in a green salad or serve them warm with soft cheeses. Recipe Source: St. Louis Post-Dispatch - 11-16-1998 Formatted for MasterCook by Susan Wolfe - swolfe1@prodigy.net Converted by MM_Buster v2.0l.
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