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Flavorful Fridays: Roasted Pears with Blackberries, Ricotta, and Lavender Sugar

April 15, 2011

In last month’s issue of Bon Appetit Magazine, I found a recipe that I had to try. Originally, I had planned on making this when my sister was here visiting, but we instead opted for some yummy cupcakes. I ended up making this last week when one of Will’s friends came for dinner. It’s quite easy to make and doesn’t take a lot of prep time. You can really taste the lavender sugar on the pears, and the blackberries are the perfect compliment. This is a great dessert after a heavy meal, as the pears and berries make it feel light and fresh. I used less sugar and ended up not cooking the pears quite as long as the recipe noted. I’ve included my adaptations below, however, if necessary, cook pears longer. You could use vanilla ice cream or whipped cream in place of the ricotta, if you prefer.

Roasted Pears with Blackberries, Ricotta, and Lavender Sugar

Adapted from Bon Appetit Magazine

Ingredients:

1 cup sugar

1 Tablespoon dried lavender blossoms

6 unpeeled pears (Bosc or Bartlett are good), quartered, cored

2 Tablespoons fresh lemon juice

1 12-ounce package frozen blackberries

1 cup fresh ricotta

Directions:

Grind sugar and dried lavender in processor until lavender is finely chopped.

Preheat oven to 425 degrees. Generously butter large rimmed baking sheet. Toss pears, lemon juice, and 3 Tablespoons lavender sugar in large bowl. Transfer pears , 1 cut side down, to baking sheet. Roast 15 minutes. Turn pears, placing other cut side down. Sprinkle with 1 Tablespoon lavender sugar; roast 15 minutes. Turn pears, skin side down. Preheat broiler. Sprinkle pears with 1 Tablespoon lavender sugar. Broil until pears begin to caramelize, about 5 minutes. Arrange berries around pears; sprinkle with 1 Tablespoon lavender sugar. Broil until berries begin to release their juice, about 3 minutes.

Divide pears, berries, and juice among bowls. Top with a dollop of ricotta, and serve and enjoy!

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