Pot Pie Farm Harvest Brunch: Roasted Pears with Lemon Verbena Syrup

Practically a dessert, this dish combines the caramelized taste of seasonal pears with the fragrant flavors of lemon verbena. It combines perfectly with Homemade Ricotta Waffles.

| July/August 2005

Roasted Pears with Lemon Verbena Syrup
Serves 6 394 cal., 93g carbohydrates, 4g fat, 1g protein, 6g fiber

Practically a dessert, this dish combines the caramelized taste of seasonal pears with the fragrant flavors of lemon verbena. It combines perfectly with Homemade Ricotta Waffles.

6 firm Magness or Bosc pears
2 tablespoons unsalted butter
2 cups sugar
2 cups water
8 to 10 sprigs lemon verbena

1. Preheat oven to 400°F.



2. Wash and halve pears. Remove the core with a spoon, melon-ball cutter, or knife.

3. Melt butter in a 12- to14-inch skillet over low heat. Sprinkle with 3 tablespoons sugar.






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