Roast pears with bay, shallots and juniper
- Serves 6 as a side dish
- 4 Juniper berries
- 4 Cloves
- ½ Orange zest, pared rather than grated
- 1 large knob of butter, softened
- 6 Pears, aim for medium-ripe
- 4 Shallots, peeled and thinly sliced
- 8 Bay leaves
- ½tsp Olive oil
- Ground black pepper
- STEP 1
Pre-heat the oven to 180°C/350°F/gas mark 4
- STEP 2
Crush the juniper and cloves in a pestle and mortar, until fairly fine. Add the orange zest and butter and crush to a buttery paste.
- STEP 3
Peel the pears, then quarter them and remove the cores. Arrange the pears in a suitably-sized roasting tray. Take the soft spiced butter and dot it all over the pears.
- STEP 4
Scatter over the shallots and bay leaves and trickle over the olive oil.
- STEP 5
Season the pears well with salt and pepper.
- STEP 6
Place the tray in the hot oven and roast for 20–30 minutes or until tender, turning once or twice with a spatula. The pears and shallots should be lovely and soft and caramelising around the edges when you take them out. Serve at once.