Oven Roasted Salmon

Pomolo roasted salmon

Slice pomolo, grapefruit, orange or any citrus fruit and place on parchment paper. Sprinkle with desired fresh herbs. Roast  in oven as usual until desired doneness.  Enjoy the subtle hint of citrus.

Roasted Pears

Jenny served this as an accompaniment to a tender pork loin on a visit over the Christmas holidays.  A perfect compliment to the meal along with cheesy mashed potatoes and a smooth gravy. 

This dish can also be served as a dessert or lunch treat along with ice cream or greek yogourt. 

 2 1/2 tbsp. unsalted butter

4 ripe but firm pears (Comice, Bartlett or Bosc)

1/ 1/4 cups dry white wine

1/2 cup dried apricots

1/3 cup sugar

1/4 tsp ground cardamom

1/8 tsp. salt

1 tsp. lemon juice

1/3 cup pistachios

Peel, half and core the pears.

Quarter the dried apricots.

Toast and chop the pistachios.

Heat oven to 450 degrees.

Melt 1 1/2 tbsp. butter in 12" oven safe skillet, cookie sheet with parchment paper or casserole dish.

Place pear halves cut side down in skillet and brown for 3 to 5 minutes with medium heat.

Transfer skillet to oven and roast for 15 minutes. Flip and roast for another 15 minutes until fork pierces fruit easily.

Using tongs transfer pears to a platter. Return skillet to medium high heat and add wine, apricots, sugar, cardamon, salt and remaining butter.  Bring to vigorous simmer, whisk to scrape up any browned bits.   Cook until sauce is reduced and has the consistency of maple syrup, 7 to 10 minutes.  Remove from heat and stir in lemon juice.  Pour sauce over pears, sprinkle with pistachios and serve.

(Alternate method of preparation is to sprinkle the apricots, sugar, cardamom, salt and pistachios over the pears while still in the oven and continue to roast until desired doneness is achieved.)

Substitutions: 

Gala Apples for Pears

Red Wine for White Wine

Figs for Apricots

Walnuts for Pistachios

Pepper for Cardamom