Pan Roasted Pears with Shallots and Crumbled Blue Cheese

Serves 4 to 6.

Note: Roasting pears takes them a step further into their “pearness.” That quick blast of heat caramelizes their natural sugars so they become darker and more robust. Roasted (or pan-roasted) pears will keep in the refrigerator in a covered container for at least three days. Try this combination with shallots alongside roast pork or chicken, or serve on dark greens and drizzle with a light vinaigrette. If you omit the shallots, the roasted pears are great served for dessert spooned over vanilla ice cream or on top of poundcake. From Beth Dooley.

• 4 to 6 slices of baguette

• 2 tbsp. extra-virgin olive oil, plus more for baguette, divided

• 1 medium shallot, peeled and diced

• 3 to 4 pears, cored and cut into 1/2-in. slices

• 4 oz. blue cheese, crumbled

• Freshly ground black pepper to taste

Directions

Preheat the oven to 400 degrees. Set baguette slices on a baking sheet and brush lightly with extra-virgin olive oil. Bake until the bread is nicely browned, about 5 minutes. Remove and set aside.

Spread 2 tablespoons oil over medium-sized skillet to cover surface, and set over medium-high heat. Add the shallots and cook until they’re just translucent, about 3 minutes; remove to a plate and set aside.

Add the pears and cook until they just begin to color and turn them carefully with a spatula, about 3 to 5 minutes per side.

Place the toasted bread on a platter and layer on the shallots and pears, then top with the crumbled blue cheese. Serve warm or at room temperature. Garnish with the cracked black pepper.