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Golden Roast Pears with Camembert https://www.metro.ca/userfiles/image/recipes/poires-dorees-camembert-4634.jpg PT15M PT30M PT45M
Preheat oven to 200°C (400°F). In a small saucepan over medium heat, stir together maple syrup, brown sugar, butter, vanilla and cinnamon. Cook, stirring constantly, until sugar has melted. Set aside. Peel pears, cut in half lengthwise and core. Place pears in a shallow, rectangular ovenproof dish that holds 3 L (12 cups). Pour syrup over top and turn pears to cover them with syrup. Arrange them cut side down. Bake for 20 minutes or until pears are soft (less ripe pears take longer to cook). Turn them cut side up and drizzle with syrup.) Transfer pears, cut side up, to a cookie sheet. Add a little water to remaining syrup to thin; set aside. Top each pear half with a slice of cheese. Sprinkle with coconut topping (see below). Bake until cheese has melted and topping is golden. Arrange 2 halves on each dessert plate, spoon syrup around pears and garnish with mint leaves, if desired. Serve immediately. Coconut Topping Combine 50 mL (1/4 cup) sweetened shredded coconut, 15 mL (1 Tbsp.) packed brown sugar and 7 mL (1 1/2 tsp.) soft butter, stirring until like coarse meal.
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5 1 5 5
1/3 cup (80 mL) Maple syrup 2 Tbsp. (30 mL) well packed brown sugar 1 1/2 Tbsp. (23 mL) butter 1 tsp. (5 mL) vanilla 1/4 tsp. (1 mL) cinnamon 6 small, ripe bosc pears 4 oz (125 g) cold canadian camembert, cut in 12 thin slices mint leaves (optional) coconut topping (see below)
Golden Roast Pears with Camembert

Golden Roast Pears with Camembert

Rate this recipe
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  • Gluten-free
6
servings
0:15
Preparation
0:30
COOKING
0:45
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1/3 cup
    (80 mL)
    Maple syrup
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  • 2 Tbsp.
    (30 mL)
    well packed brown sugar
  • 1 1/2 Tbsp.
    (23 mL)
    butter
  • 1 tsp.
    (5 mL)
    vanilla
  • 1/4 tsp.
    (1 mL)
    cinnamon
  • 6
    small, ripe bosc pears
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    Flyer Deal  (1)
    SEEDLESS NAVEL ORANGES PRODUCT OF SPAIN BOSC PEARS PRODUCT OF SOUTH AFRICA, EXTRA FANCY GRADE 3.95/KG

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    $1.79 /lb


  • 4 oz
    (125 g)
    cold canadian camembert, cut in 12 thin slices
    You might like:

    Flyer Deal  (1)
    ANCO GOUDA CHEESE, L'EXTRA CAMEMBERT, NOTRE-DAME BRIE OR SWISS CHEESE

    ANCO GOUDA CHEESE, L'EXTRA CAMEMBERT, NOTRE-DAME BRIE OR SWISS CHEESE

    $5.00 ea.

    170 g, selected varieties



  • mint leaves (optional)

  • coconut topping (see below)
Imprimer ma sélection

Preparation

Preheat oven to 200°C (400°F).

In a small saucepan over medium heat, stir together maple syrup, brown sugar, butter, vanilla and cinnamon. Cook, stirring constantly, until sugar has melted. Set aside.

Peel pears, cut in half lengthwise and core. Place pears in a shallow, rectangular ovenproof dish that holds 3 L (12 cups). Pour syrup over top and turn pears to cover them with syrup. Arrange them cut side down. Bake for 20 minutes or until pears are soft (less ripe pears take longer to cook). Turn them cut side up and drizzle with syrup.)

Transfer pears, cut side up, to a cookie sheet. Add a little water to remaining syrup to thin; set aside. Top each pear half with a slice of cheese. Sprinkle with coconut topping (see below). Bake until cheese has melted and topping is golden. Arrange 2 halves on each dessert plate, spoon syrup around pears and garnish with mint leaves, if desired. Serve immediately.

Coconut Topping

Combine 50 mL (1/4 cup) sweetened shredded coconut, 15 mL (1 Tbsp.) packed brown sugar and 7 mL (1 1/2 tsp.) soft butter, stirring until like coarse meal.

Source : Dairy Farmers of Canada

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Gluten-free recipes

Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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