Prep Time

　　15 minutes

　　Editor's note: The recipe and introductory text below are from The Skinny: How to Fit into Your Little Black Dress Forever by Melissa Clark and Robin Aronson.

　　Roasting the pears in chestnut honey gives this dish a nice robust flavor, but if you don't have any around or don't feel like seeking it out at a specialty store, regular honey works well too. The sprinkling of cinnamon on top is a classic with the pears, but feel free to flavor this dish any way you'd like — our variation using black pepper and thyme lends the pears an unexpected sweet and savory twist.

　　Be sure to use firm Bosc pears here. Other varieties tend to fall apart.

　　

Ingredients

Makes 2 servings

　　2 tablespoons chestnut or other full-flavored honey, such as buckwheat, or regular honey

　　2 firm Bosc pears, quartered and cored

　　2 teaspoons unsalted butter

　　Pinch ground cinnamon, optional

　　Freshly ground black pepper, optional

　　Sprig fresh thyme, optional

　　

Step 1

1. Preheat the oven to 350°F.

　　

Step 2

2. In an oven-safe pan large enough to hold the pears in a single layer simmer the honey over medium-high heat until slightly thickened, about 2 minutes.

　　

Step 3

3. Place the pears, cut sides up, and the butter in the pan. Sprinkle with the cinnamon, if desired. Reduce the heat to low and cover the pan. Cook, turning and basting once or twice, until pale golden and not quite tender, 5 to 7 minutes.

　　

Step 4

4. Transfer the pan to the oven and continue to roast, turning once or twice, until golden brown and tender, 5 to 7 minutes more. Serve warm or at room temperature, drizzled with the honey from the pan. If desired, season with black pepper and fresh thyme.

　　Reprinted with permission from The Skinny: How to Fit into Your Little Black Dress Forever by Melissa Clark and Robin Aronson. © 2006 Meredith Books