Roasted Orange Pears with Pine Bitters
Crispy edged and richly concentrated, roasted pears are to poached pears what prime rib is to boiled beef. There’s no comparison. This method is practically effortless. Crank up your oven and throw in the pears with a little OJ, butter, and honey, and as they roast a remarkable transformation occurs. The juices reduce into a glaze and the pears coalesce into a confection. A drizzle of pine bitters completes the miracle.
- 6 Bosc pears, with stems
- 6 strips orange zest
- 1 vanilla bean, cut into 6 pieces
- 6 small rosemary sprigs
- 1 cup orange juice
- 2 tablespoons honey
- 2 tablespoons unsalted butter
- 12 dashes pine bitters (Cocktailpunk Alpino or The Hudson Standard Spruce Shoot)
- Preheat the oven to 400°F.
- Slice the bottom off each pear so it can stand upright.
- Remove the core using a small melon baller.
- Put a strip of orange zest, a piece of vanilla bean, and a sprig of rosemary in the hollowed core of each pear.
- Stand the pears upright in a baking dish large enough to hold the pears without touching, but without a lot of extra room; a 10-inch pie plate works great.
- Put the orange juice in a small saucepan or microwavable bowl and heat until steamy.
- Stir in the honey and butter until the butter melts. Pour over the pears.
- Roast until the pears are tender and the juices in the pan have thickened lightly, about 45 minutes, basting the pears with the glaze in the pan every so often.
- Just before serving, drizzle each pear with 2 dashes of pine bitters.
- Serve drizzled with the pan glaze.
Recipe from Mark Bitterman's Field Guide to Bitters and Amari - Photo by Saria Dy