honey roasted pears with rosemary and hazelnuts

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It’s been properly cold this week, overcast and rainy. The sort of cold that makes it difficult to get out of bed, for as soon as a limb exits the blankets (in the dark, mind you) there’s an inclement bite against your warm exposed skin.

If you’re me, that sensation results in ‘five more minutes’ under the covers before the secondary alarm goes off (by ‘alarm’ I mean Loki and by ‘going off’ I mean his tiny limbs pawing at the bedsheets) at which point I get up, wash my face and pull on something warm.

Turn on the lights, fill the kettle, feed the dog (whose enthusiasm defies both early hours and frigid weather), make tea (usually green tea with lemon or hot water with a hunk of smashed fresh ginger). Now for my favourite part: breakfast.

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I love breakfast. I’m sure I’ve written about this more than once, as a person who falls asleep dreaming of oatmeal or hot buttered bread. I’m one of the many who adhere to the Murray-ism that ‘sleep is like a time machine to breakfast’ (true, that).

These days, I’m working in the city which necessitates a short commute on public transport. It’s nothing to moan about, however my early departure has resulted in Weetbix, warm almond milk and banana on more days than I care to mention. It’s not a bad breakfast by any means, but as the week progresses I find myself dreaming about Saturday sleep ins and options like corn fritters, sautéed mushrooms and warm bowls of creamy porridge. Like this one, eaten a few weeks ago on a frosty morning with lashings of cold cream:

eatI had hoped to bring you a savoury recipe this week, something like zucchini noodles or creamy Jungle curry with brown rice. However, my aforementioned work schedule defeated me (particularly as the change of season has led to early sunsets, usually whilst I’m riding home on the bus) and whilst we ate such things for dinner, there was absolutely no light for photography.

So, that said, I’m posting a recipe that I had saved from our time in Balingup a few weeks ago: fragrant honey roasted pears with rosemary, cinnamon and a touch of citrus.

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This recipe is dead easy. It sounds fancy (strangely, all roasted fruit sounds fancy to me) but all you really need is a sturdy pan and an hour or so for the pears to roast in their gorgeously floral honey syrup. The end result is perfect for a weekend breakfast or a lazy dessert with thick double cream.

If you’re a fan of oats, I’d definitely recommend trying this recipe as we did: atop creamy porridge with crunchy roasted nuts and a dusting of spice. It’s both simple and a little indulgent, perfect for cold mornings with a mug of hot tea.

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One little tip: if you are going to eat these pears for breakfast, I’d recommend disregarding my ‘serving suggestion’ (which features the haves in their entirety), taking out the core and dicing them prior to topping your porridge. It’s slightly less pretty to look at but altogether easier to eat (and easy to eat = win, in my humble opinion).

Happy first of May, lovelies x

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honey and rosemary roasted pears

Serves 6-8 as a breakfast topper or 3-4 as a dessert with cream

  • 3 large or 4 small pears (preferably bosc or another firm fleshed variety), halved
  • 1/4 cup quality floral honey
  • 1 cinnamon stick (or a good sprinkle of ground cinnamon)
  • 1 vanilla bean, halved
  • 1 orange, 4 strips of rind removed
  • small rosemary sprig (reserve a few leaves to serve)
  • good handful of hazelnuts
  • optional, to serve: old fashioned porridge (I cooked ours in a mixture of coconut and dairy milk, sooo creamy) and/or a good dollop of thick coconut or dairy cream

Preheat oven to 200°C/180°C fan-forced. Place the hazelnuts in a single layer on a baking tray and toast for 10 minutes or until the hazelnuts are aromatic and lightly toasted (the skins should have started to crack). Set aside to cool.

Combine honey and 1/2 cup cold water in a roasting pan. Squeeze in the juice from the orange, then add pears, skin-side up. Add cinnamon, vanilla bean, rosemary and orange rind.

preroast

Cover pan tightly with foil and roast for 30 minutes. Remove foil and carefully turn pears. Return to the oven, uncovered, and roast for a further 40 to 50 minutes or until pears are caramelised and tender, basting with the syrup halfway through cooking (splash in a little more water if the syrup is reducing too quickly).

Meanwhile, pour the cooled hazelnuts into a tea towel and rub gently until the skins have separated. Discard the skins and chop the nuts coarsely.

Remove pears from the oven and allow to cool slightly before serving.

We served ours warm atop the creamy porridge, drizzled with a little more syrup and topped with chopped hazelnuts, fresh rosemary and a little extra cream. These pears are also wonderful for breakfast with thick Greek yoghurt or for dessert, try them warm with thick coconut or dairy cream.

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49 responses

  1. I am not much of a breakfast person, preferring instead to eat dinner leftovers – curry, spaghetti, soup even – in the morning. Then again, I don’t eat that early since I work from home so it’s more of a mid-morning lunch. In the early morning, just a cup or two of coffee tides me over till it’s time to eat. This is all my way of leading up to saying that your beautiful pears will definitely be dessert at our house, Laura. And if my husband has anything to do with it, there will be double cream with them.

    • I can understand how you’d gravitate towards savouries if it’s nearing midday Stacy! I am the same if I am going out for brunch, I usually want something sandwich-y or some savoury fritters etc. Porridge tends to be an early morning cold weather thing for me, usually just with some honey or crumbled nuts if I’m in a rush! As for dessert, these pears would definitely work brilliantly. And my husband would totally agree with yours regarding the double cream (he adores it, even better if it’s accompanied by some trifle or doughnuts haha) xx

  2. That’s just one gorgeous bowl of food, Laura – and such a bright start to the day. Who said porridge can be boring?! Never! It’s such a perfect canvas and you’ve painted it ever so well xx

    • It’s funny how exciting porridge can be when you pair it with other things! I didn’t used to like it very much as a child, but my how things change! Thanks lovely xx

  3. Thank you for visiting my blog Laura. I love this recipe, so creative and comforting. I have the exact same tea towel (cotton with red stripe on edge) from ikea but I use them for napkins, they wash really well and look great on a variety of table cloths!
    As FYI, I read a lot of blogs on my iPhone 6 and yours does not convert to smart phone format. If it’s WordPress, it should be a simple toggle in your blog preferences.

    • Thanks so much Eva! So lovely to hear from you. I appreciate the tip on the smartphone format. I very rarely read blogs on my phone so I didn’t really think about smartphone preferences but I’ll take a look at my admin preferences. As for the tea towel, it’s not actually mine! It was in the kitchen of a holiday house where I did this photoshoot… I really liked it so I used it as a prop! I must get myself one, now that I know it’s from Ikea :) Thanks Eva! x

  4. Looks fantastic, Laura! And, as we eat very little “porridge ” in the States, I am fascinated by it. I know it is different from oatmeal, but I need to know! Maybe I should start a porridge revolution!

    • Haha, thanks David! The type of porridge I eat is pretty much the same as oatmeal as I use rolled oats or steel-cut oats. I just grew up calling it porridge as it’s the common term for us in Australia. However, technically porridge is just ‘hot cooked cereal’ so any other grain such as millet or quinoa flakes would also produce a porridge (now you’ve made me want to experiment a bit more!). Maybe if you start using the term porridge it’ll catch on ;) A porridge revolution sounds grand!

  5. Beautiful photos Laura! Wishing that I’d been able to sit down to this warm and comforting breakfast this morning… Canberra is getting rather chilly too. The roasted pears really bring that extra lift and a touch of luxury. Yum!

  6. Good morning Laura:)
    I do hope you are capturing a bit of warmth this morning. We’ve been having cloudy overcast weather here too. I wouldn’t mind so much if it didn’t “attack” me right through my bones, lol…(and it’s suppose to be Spring here and yes the merry month of May too:)

    Your porridge sounds just perfect for a rainy morning. Breakfast is my favorite meal time of the day. I love sitting with a hot cup of coffee and a bowl of oatmeal. I usually put bananas in but boy oh boy, those roasted pears and their garnishes sound so inviting:)

    Thank you so much for sharing, Laura…now I wish I would have seen this post before breakfast this morning, lol…

    • Thanks Louise, I totally get you on the ‘attack’ feeling, some breezes seem to truly be bone-chilling! Hopefully the Spring weather will kick in properly soon. I do love porridge on cold days, there’s something comforting about it (probably that childhood association!). Bananas and honey or maple syrup are a favourite combo for me too xx

  7. Laura– that first photo is perfect! The gentle colors, rich textures and brightness of the nuts and herbs. simply beautiful. And it looks so scrumptious. I’m a breakfast fan– but sadly, like you, usually settle on week days– a quick bowl of yogurt and granola on my way out the door. And love to go “out” for breakfast with Larry or a friend. Eating that meal out, just feels like we’re on vacation! And your writing just keeps getting better and better– warm and personal, but not too much. I’m sure everyone who reads wishes you were their best friend… Wonderful post.

    • Thanks so much Rhonda. I did like this photoshoot, the house we were staying at on holidays was truly perfect for food photography. I wish that I lived there! As for weekday breakfasts, I am totally with you on the quick bowl of yoghurt or granola. I actually ran out the door with a pear this morning as I slept through my alarm (to the disappointment of poor Loki who actually howled when I exited, poor pup!). And yay for weekend breakfasts out with friends, definitely one of my favourite activities too xx

  8. Laura,
    This is just delicious. We tend to eat muesli most mornings. While I love it, something different and tasty would be a welcome change. Call around any Saturday and cook this for me please.
    Best,
    Conor

      • We are having some glorious days at present. It is warm, still and sunny. It’s perfect cycling weather so I will be spending as much time up the Wicklow mountains.
        Best,
        C

      • That sounds absolutely wonderful. Enjoy it Conor. Fresh air and exercise are two of my favourite things (preferably with a hearty meal afterwards!)

  9. I skip breakfast Laura as I’m on the whole intermittent fasting bandwagon which works for me but this does look amazing and I’d happily have this dish for dinner! Sounds like the cold weather has arrived sooner for you then here in Sydney – we are having a sunny week of 25 degrees!

    • Oh, I’ve heard about intermittent fasting but I don’t know a whole lot about it. Glad that you’re finding it works for you though! I’m one of those breakfast-crazy people. I love breakfast… and I need to eat before I exit the house or my brain stays asleep, haha! It’s been packet cereal recently (as I’m leaving the house ridiculously early) but it still does the job :) Sorry for the late reply to this, hope you’re still getting nice weather over there lovely xx

      • Hey Laura well Sydney’s weather took a rainy turn for the worse this weekend but luckily it’s back on track! And yes everyone is different so I know what works for me won’t go done well at all with breakfast lovers!

    • Hey Rhonda, thanks so much for checking in. I’m working long hours in a new job. I’m pretty exhausted and getting home after dark every day. A little frustrating as I haven’t had any energy for the blog (though thanks to God for the job, it’s good to be employed!). I’m still here, we shall see what happens over the next few weeks. Hope you’re doing ok? Hugs xo

      • So glad to hear about your new job. Hope it’s something you love to do with, working with kind helpful people. Well, you know we all miss your beautiful writing, photos. So whenever things clear and you get back we’ll be ready to read. Blessings on all that’s ahead… xo

  10. Laura! How are you? This is the most beautiful bowl of honey roasted-pears with rosemary and hazelnuts I have ever seen. . AND yes to the old fashioned porridge .. I could curl up with that for sure on a lazy Saturday. . stunning and dead easy? This one is a winner for sure .. your photography is just breathtaking . . your photos tell a lovely story just by looking at them.. so beautiful . . and now I wish I had some pears in my house, like right now!

  11. Ughhhhhhhh Laura you have such a gift for talking about food!!!! Please put this in my face ASAP. We’re just hitting the end of summer so I haven’t been eating oatmeal at all for months but suddenly oatmeal and pear season can’t come fast enough!!!!

    • Oh you, thank you lovely! Bah, sorry that it’s taken me so long to get back to you. Everything blogging has escaped me in recent months. But YES. The cooler months have their warm fuzzy cinnamon-scented benefits, aka hot creamy oatmeal benefits. Hope that you enjoy the change of seasons in the yummiest of ways! xx

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