Roasted Seckel Pears with Blood Orange Cream
Sometimes, a sweet finish to a meal that is not too sweet can be a nice palate cleanser and this dessert is a favorite. It's also lovely for breakfast with a sprinkling of granola, as a healthy afternoon snack, or added to smoothies if you have any leftover (but you probably won't!)
SHOPPPING LIST:
4-6 Seckel pears, or any seasonal variety such as comice or d'anjou
½ cup red roobois or hibiscus tea
Juice and zest of 1 blood orange
2 peels of lemon (no white pith, as this will make it bitter)
Juice of ½ lemon
3 Tablespoons sugar
½ cup raspberries
Vanilla bean, split in half (optional)
1 cup heavy whipping cream
3 Tablespoons Bella Cucina Blood Orange Spread
PREPARATION: Preheat oven to 375 degrees F.
Peel the pears from the bottom stem to the top, leaving the stem on. Cut each pear in half. If using large pears, remove the seeds and core with a spoon.
In an ovenproof dish, add the tea, orange and lemon juices and citrus peels , and sugar. Place the pears cut side down in the pan. Add the raspberries and vanilla bean. Cover the pan and bake until the pears pierce easily with a sharp knife, about 45-50 minutes.
Whip the cream to gentle peaks and gently fold in the Blood Orange Spread
Serve warm, room temperature or cool with generous dollop of the Blood orange whipped cream.
NOTES: Seckel pears are a french variety, small and delicate. You can any kind of pears, but when they're in season, I love the small and delicate Seckel pear variety. Whichever pear you choose, make sure you buy them ripe but still firm to the touch so they retain some texture after cooking.
VARIATIONS: Use any kind of seasonal berries, such as blackberries, blueberries, strawberries. Substitute pears with other seasonal fruits, such as apples or crabapples, and stone fruits like peaches and apricots
You can fold the Blood Orange Spread into whipped cream or yogurt for added texture and flavor, or for a healthier breakfast or snacking treat. Try all four of Bella Cucina citrus spreads