Bay-roasted Pears… adulterated from Gourmet Traveller.
You need for 6 hungry people, 12 fashion editors and 35 models:
2 sprigs fresh bay leaves
6 small, firm pears
6 small lemons
150 gm brown sugar
100 gm unsalted butter, coarsely chopped
75 ml extra virgin olive oil
150 ml grappa or cointreau or any other booze in the fridge
Thick cream
- Slip into your favourite Prada tracksuit.
- Pull on Hermes socks.
- Pour a wine.
- Now preheat oven to 140C.
- Chop pears in half: no need to peel and you can leave the stem sticking out on the top.
- Ask George Clooney to scoop out the core so there is a chic little hole. He can do it very neatly if he has a melon baller at hand. Which I am sure he will. Otherwise he can scoop it with a knife.
- Toss a few fresh bay (or dried) leaves in the base of a chic white roasting tray (make sure it’s large enough to fit pears).
- Now place the pears, cut-side up on top of the leaves.
- Now peel 3 lemons with a vegetable peeler and scatter nonchalantly over the pears. So pretty.
- Scatter the pears with brown sugar, then chop up the naughty but nice butter, Pop a little blob of butter under each pear.
- Squeeze the 6 lemons and pour over the pears.
- Drizzle with olive oil.
- Toss in the oven and roast for about 40 minutes.
- Baste pears with pan juices if you can be bothered.
- Pour another wine.
- Eat main course.
- If you feel like it you can get up and increase the oven to 160C, and baste pears again.
- They should cook for another 15 minutes until they look as caramel as Donatella and are soft and goosey as your thighs will be after eating this.
- Just before serving drizzle over the cointreau and give the juices a little stir to mix it in.
- Then eat warm with the pears drizzled with pan juices and accessorized with a blob of thick cream.
- Divine.
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