Roasted Pear with Walnut and St Agur

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At a glance
8 oz Ile de France St. Agur 4 Pears 1 liter Pear juice 2 tablespoons Honey 6 Olives (black, pitted) 2 Wisps of thyme 1 bunch Rosemary 1 tablespoon Olive oil 1 pinch Paprika


Carefully wash the pears under running water, but do not peel them. Cut them in half, lengthwise. If possible, also divide the stem of the pear in half. Cut them carefully with a small utensil, to avoid damage.

Pour the pear juice into a saucepan. Add honey and bring to a boil. Adjust the heat to low. Deposit the pear halves into this syrup and cook 10 to 15 min until their flesh becomes translucent, and easily entered with the point of a knife. Drain the pear halves carefully with a strainer. (Attention: they are particularly fragile). Then, allow them to dry a few minutes.

During this time, crush the St. Agur with a fork, adding the thyme. Strip off and add the leaves of the rosemary bunch. Pit, crudely chop and add the black olives, along with the olive oil. Mix.

Generously garnish the pear halves with this preparation, depositing them into a baking dish. Bake on high heat for 2 to 3 min, just before serving. Serve 2 pear halves per person. Finish with a sprinkle of paprika.