| 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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