Cooking day. Lentilaise again, this time with my own roasted tomatoes, frozen at the peak of their summer richness. A handful of dried lentils.
Trays of roast veg: dad’s pumpkin, spiked with lemon zest and Moroccan spices. Kipfler potatoes, just salt and rosemary — so good. I kept gobbling them, hot from the baking tray, even though they were meant for weeknight dinners.
Then roasted pears. The week before I’d roasted the pears with harissa and lemon zest, alongside parsnips and pumpkin. But this time I followed a tip off from Lizzy and enjoyed a gorgeous after-dinner treat — and a perfect send-off for the last of dad’s beurre bosc pears. Honeyed, herby and meltingly tender fruit soaking in a rich speckled syrup. I may have to buy some pears to make this again.
Vanilla + thyme roasted pearsAdapted from Liliana’s Kitchen.
- Preheat oven to 180.
- Halve and core 4 beurre bosc pears and add them to a baking dish so they are one snug layer, cut side up.
- In a heatproof jug, combine ¼ cup honey, ½ cup boiled water, the juice of ½ a lemon, and ½ tspn speckly vanilla paste.
- Pour this over the pears (scraping out those speckles) and sprinkle over some fresh lemon thyme leaves from a few sprigs. Place a small dot of butter in each pear’s hollow.
- Cover with foil and bake for 20 minutes. Then remove the foil, baste the pears in the juices (you can even turn the pears over if you wish) before returning to oven, uncovered, and cooking for another 20 minutes or so, until fruit is tender.