I think autumn in Richmond is my favorite time of year. (Sorry spring!)
The days are brights and sunny with no clouds in the beautiful periwinkle-colored sky.
The nights and mornings are chilly, perfect for pulling out my beloved fuzzy blankets, sweaters, scarves, and slipper socks.
I LOVE fall foods.
My favorite fall foods are this season’s hardy produce items that turn savory, caramelized, and rich when roasted!
And so my favorite dessert over the past week has been these Honey Roasted Pears with Sea Salt and Rosemary Whipped Cream.
They’re delicious, fresh, and cozy, and so easy to make, even a child could help!
The herb-infused honey drizzled over the pears before roasting helps them caramelize deliciously in the oven.
After they roast we’ll sprinkle a little bit of flaky sea salt over the sticky pears and serve our sea salt caramelized fruit with a decadent rosemary-scented whipped cream.
This easy dessert is the perfect balance of hot and cold, sweet and salty, and sticky and creamy.
Celebrate fall with this delightful gluten-free sugar-free autumn dessert!
- 4 tablespoons honey
- 1 sprigs fresh rosemary
- 1 teaspoon culinary lavender, optional
- 2 pears, cut in half and cored
- flaky sea salt
- 1 cup cream or coconut cream (use the latter for paleo and AIP)
- 2 teaspoons honey
- 1 sprig fresh rosemary
- Preheat the oven to 400 degrees F.
- Add the honey, sprig of fresh rosemary, and culinary lavender (optional) to a small pot. Heat the honey over low heat until the honey has warmed and thinned, stirring often. Remove from heat and strain through a mesh strainer to remove the rosemary and lavender bits. (You can also do this the day before you plan to serve this dessert and let the honey sit with the herbs in it overnight to allow it to develop a deeper flavor.)
- Lay the pear halves on a baking sheet with the skin up and plenty of space between each one. Drizzle about 2 teaspoons of the infused honey over each of the pears, then place the baking sheet in the oven.
- Roast the pears for about 10 minutes, or until soft and fragrant and the honey is caramelizing. Remove the baking sheet from the oven and drizzle the honey roasted pear halves with the remaining honey. Sprinkle the pears with a bit of flaky sea salt.
- Option 1 to infuse the cream: Heat the cream in a small pot over medium heat with the sprig of rosemary. You are not boiling the cream, just heating it through. When the cream has heated, turn the burner off and set the cream aside to come to room temperature. Then chill it in the fridge until it is cold all the way through.
- Option 2 to infuse the cream: Add the sprig of rosemary and cup of cream to a small sealable container. Seal the container and place it in the fridge to infuse overnight.
- Add the infused, chilled cream and 2 teaspoons of honey to a medium sized bowl. With a hand or stand mixer, whip the cream on high speed until peaks form when you remove the mixer from the bowl.
- Serve the roasted pears with a generous portion of rosemary whipped cream!