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Categories:
freshly squeezed lemon juice sugar ground cinnamon ground cloves vegetable oil maple syrup red onion garlic ginger currants golden raisins white wine vinegar hot red pepper thyme mango
Viewed: 29 - Published at: 7 months agoIngredients
- 2 ripe Bosc pears, peeled and cut in half
- 2 tablespoons freshly squeezed lemon juice
- 1/4 cup plus 1 tablespoon sugar
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 2 tablespoons vegetable oil
- 1/4 cup pure maple syrup
- 1 small red onion, cut into 1/2-inch slices
- 1 garlic clove, chopped
- 1 teaspoon grated fresh ginger
- 3 tablespoons currants
- 3 tablespoons golden raisins
- 1/2 cup white wine vinegar
- 1 teaspoon hot red pepper flakes
- 1 teaspoon chopped fresh thyme
- 1 cup diced mango (optional)
Method
- 1.
- Preheat the oven to 350F.
- 2.
- Toss the pears with the lemon juice, 1 tablespoon of the sugar, the cinnamon, and cloves.
- Coat a sheet pan with half the vegetable oil.
- Set the pears cut side down on the pan.
- Brush the pears with the remaining oil.
- Roast until caramelized and tender, 40 to 50 minutes, depending on the degree of ripeness.
- Remove from the oven and allow to cool.
- 3.
- While the pears are roasting, bring the remaining ingredients to a boil in a nonreactive saucepan.
- Reduce the heat and simmer for 5 minutes.
- Remove from the heat and allow to cool.
- 4.
- Using a small spoon or a melon baller, scoop out the cores of the cooked pears.
- Cut the pears into 1/2-inch slices.
- 5.
- Combine the pears and the onion mixture.
- Cover and refrigerate for at least 1 day before serving.
