The oven is on, the scent of thyme, rosemary and garlic beckons. There are vegetables roasting: parsnips, carrots and beetroots; red and golden roots to be served straight from the oven with a cold, milk burrata to ooze over them. I put a shallow pan on the hob, a little butter and olive oil, then toss in a few handfuls of soft, white breadcrumbs...Sometimes I put lemon zest or a chopped anchovy in, too, but not today.
While the oven is on, we might as well bake a dish of pears. Plump and portly comice are my first choice, but others will do. These take a while to cook, but do so more sweetly if I baste them with apple juice, honey and marsala as they bake. I remove them to a serving dish while the juices are transferred to the hob to bubble over a high heat, thickening to a glossy, honey-like glaze.
Both of these recipes are good straight from the oven, but also work when they have cooled a little. Good naturedly fitting in with our own timing. The pears could be served with toasted crumbs, especially those from a vanilla-scented brioche, toasted in a pan with a little butter until almost crisp. Roast vegetables with burrata - You can chop and change the root veg, but this is an excellent way of using up the odd swede or parsnip you may have.
Collection
[
|
...
]