-
1
Preheat broiler.
-
2
Peel, halve and core the pears. In a large bowl, toss pears with lemon juice to prevent browning.
-
3
Melt butter in an ovenproof skillet over medium-low heat, let cook until butter begins to brown.
-
4
Add sage to butter, allow to caramelize. Add brown sugar and a pinch of salt. Add pears to mixture,
-
5
roll them around to coat thoroughly.
-
6
Broil pears in skillet, stirring occasionally, until pears are light brown, about 15 minutes.
-
7
Puree pears and brown butter mixture in a blender until smooth. Pour into room temperature soup plates and serve with Blue Cheese Bruschetta. If preparing ahead of time, refrigerate and reheat slightly before serving.
-
8
Blue Cheese Bruschetta
-
9
1 loaf walnut bread or raisin bread
-
10
4 T unsalted butter, softened
-
11
1/2 cup crumbled blue cheese
-
12
Preheat broiler.
-
13
Slice loaf into finger-wide slices. Cover each slice with butter, then top with blue cheese. Place bread on cookie sheet and broil, with the door open, until the cheese begins to melt, about 30 minutes.
-
14
NOTE:
-
15
I like to eat the soup as a pear sauce (similar to applesauce) once it is refrigerated. Also, this freezes quite nicely.
-
16
I use Bartlett Pears and depending on size I use 4-6 pears.
