For something different on Christmas day, why not make this easy roasted pear side dish - a perfect accompaniment to a meat or vegetarian main.
Roast pears with bay, shallots and juniper
An easy roasted pear recipe by River Cottage chef Gill Meller to enjoy as a tasty side dish as part of your festive feast
Serves 6 as a side dish
Published: December 1, 2018 at 6:25 pm
Ingredients
- 4 Juniper berries
- 4 Cloves
- ½ Orange zest, pared rather than grated
- 1 large knob of butter, softened
- 6 Pears, aim for medium-ripe
- 4 Shallots, peeled and thinly sliced
- 8 Bay leaves
- ½tsp Olive oil
- Ground black pepper
Method
Step 1
Pre-heat the oven to 180°C/350°F/gas mark 4
Step 2
Crush the juniper and cloves in a pestle and mortar, until fairly fine. Add the orange zest and butter and crush to a buttery paste.
Step 3
Peel the pears, then quarter them and remove the cores. Arrange the pears in a suitably-sized roasting tray. Take the soft spiced butter and dot it all over the pears.
Arrange the pears in a suitably sized baking tray (Matt Austin) Step 4
Scatter over the shallots and bay leaves and trickle over the olive oil.
Step 5
Season the pears well with salt and pepper.
Step 6
Place the tray in the hot oven and roast for 20–30 minutes or until tender, turning once or twice with a spatula. The pears and shallots should be lovely and soft and caramelising around the edges when you take them out. Serve at once.
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Polly Webster
