Pears are a quintessential fall fruit and one that is easily adapted to a variety of recipes from soups and salads, to meat dishes and appetizer platters. And that’s just talking savory selections.

Being one that actually prefers savory notes over sweet, I love working fruits into our everyday meals and nibbles, with only an occasional dessert thrown in from time to time. As the days get cooler and the leaves begin to change, I think more and more of warm, hearty preparations… ones that lend themselves to cozying up by the fire or gathering around a bountiful table. And with the holidays fast approaching, and friends and family popping by, I try to think of a few appetizers that I can rotate through the season and still keep things fairly simple. I tend to stick to what I call an adaptable appetizer rather than a host of different things. This usually comprises a mix of simple nibbles that can be enjoyed together or in a variety of pairings, arranged on a platter or large cheese board. Approaching the pre-dinner appetizer in this manner not only keeps things simple, it allows me time to concentrate on dinner!

I happen to love bruschetta. There are countless ways you can serve up toasted baguette slices and create an appetizing nibble that appeals to a variety of palates and dietary restrictions. And Stemilt’s Bosc pears offer the perfect flavor note to a Fall appetizer platter.

In this particular spread, I pair Maple-Rosemary Roasted Pears with a few different spreads and toppings… a brie-blue cheese, a sweet fig jam, a delicate prosciutto, candied walnuts, and plump cranberries… allowing guests to assemble their own creations. Roasted Bosc pears and brie-blue cheese pair beautifully, for a sweet and savory pop that’s brilliant with a little sprinkle of candied walnuts and cranberries. Or, for an equally tasty salty and sweet flavor, the roasted pear-fig jam-prosciutto combination is also delish. Either way you spread or stack it, these Maple-Rosemary Roasted Pears are a treat – even on their very own!

Maple & Rosemary Roasted Pear Bruschetta

Ingredients

  • 3 to 5 firm, ripe Stemilt pears, peeled, halved and cored
  • 1/4 cup pure maple syrup
  • 2 tbsp water
  • 1/4 cup freshly squeezed lemon juice
  • 2 tbsp unsalted butter, cut into approximately 9 to 12 cubes
  • 1/2 tbsp light brown sugar
  • 3 to 5 springs fresh rosemary
  • cranberries
  • toasted baguette slices
  • brie-bleu cheese
  • fig jam
  • prosciutto
  • candied walnuts

Roasted Bosc pears and brie-blue cheese pair beautifully in this simple but elegant appetizer.

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  • Yield
    6 servings
  • In Category
    Pears.

Roasted Bosc pears and brie-blue cheese pair beautifully in this simple but elegant appetizer.

Instructions

For roasted pears:

Preheat oven to 375 degrees F.  Combine maple syrup and water in a large glass bowl; set aside. As you peel, halve and core each pear, lightly brush pear halves with lemon juice and place in maple-water mixture. Repeat process with remaining pears. This will keep fruit from browning. For ease in coring, use a melon baller to remove core in base of fruit and a paring knife to carve out stem.

Place pear halves in a large baking dish, cut side up (reserve maple-water mixture). Drizzle pears with 2 to 3 tablespoons of maple-water mixture. Sprinkle pears with brown sugar and dot each halve with butter. Lay sprigs of rosemary over top. Place in oven and bake for 30 minutes. Carefully turn pears and bake another 10 to 15 minutes. Remove from oven and let come to room temperature. Discard rosemary sprigs.

Prepping accompaniments:

Meanwhile, rehydrate dried cranberries in water, to cover. After approximately 20 minutes, drain cranberries and transfer to paper towel to dry thoroughly. (optional)

Once pears are done and removed from oven to cool, increase oven temp to 400 degrees F.  Lightly brush cut side of bread with olive oil (1 tablespoon) and place oiled-side up on baking sheet. Toast baguette slices for approximately 8 to 10 minutes, until just lightly golden and crisp.

For candied walnuts:

  • 1/3 cup granulated sugar
  • 2 cups roughly chopped walnuts

Place sugar in a skillet over medium high heat. Allow sugar to melt completely, until it turns golden and syrupy; about 3 to 4 minutes. You can gently stir to aid process but use great care in doing so. Note: melted sugar is extremely hot and will immediately burn if it comes into contact with your skin. Carefully add chopped walnuts to melted sugar and stir gently to coat. Turn off heat and transfer walnuts to silpat (or parchment paper) to cool. Once cooled, chop further or serve as is.

To serve:
Arrange pears, cheese, prosciutto, nuts, cranberries, and fig jam on a platter with toasted baguette slices. Let guest build their own bruschetta.

Nutritional Information

Per Serving

  • Calories: 292
  • Fat Content: 10.9
  • Protein Content: 3.1
  • Carbohydrate Content: 35.4
  • Sugar Content: 6.7