I'm not one to brag, but this goat cheese dessert is straight up decadent! It's the perfect finish to a light Summer meal. The soft ripened Bijou turns slightly golden and bubbly when toasted, bringing out the buttery richness even more. Is anyone else glad that August is almost over?
2 Bosc pears
2 tablespoons
Lucky Layla Golden Butter, melted
2 tablespoons
Big Creek Farms honey
2 pieces
Vermont Creamery Bijou goat cheese
pistachios, chopped (optional)
Directions:
Heat oven to 400. Cut pears in half lengthwise leaving the stem intact on one half, then core using a small spoon or melon baller. Grease a baking dish with melted butter, place pears cut side down and brush tops with remaining butter. Roast pears for 15 - 20 minutes or until tender. Remove pears from oven, brush with honey and place each bijou on one pear slice. Put oven on broil and roast for an additional 5 minutes until cheese is golden and honey/butter mixture is a bubbly syrup. Carefully transfer pears to a plate, top with remaining juices and garnish with pistachios.
*Serves 2
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