This easy roasted pears recipe served with fresh homemade rosemary ice cream is a dessert that brings together contrasting flavors, textures, and aromas in a harmonious union. The sweetness of the roasted pears perfectly complements the herbaceous notes of the rosemary ice cream.
Rosemary… is how this whole blog post got started.
It’s an herb I’ve planted in my garden for years along with some of my other favorites; parsley, thyme, lavender, and chives. I love the smell and taste of each of them; they can instantly brighten and flavor any dish.
Last week, as I was watering my herb garden, I realized I had quite a bit of rosemary and hadn’t used it once this year! It got me thinking that I should use the rosemary differently this year, and not just in my typical recipes such as roasted chicken or sprinkled on roasted potatoes.
I googled how to use rosemary and came across an interesting recipe for rosemary ice cream. Yes, rosemary ice cream! It sounded unusual but also delicious.
I instantly starting plotting and thinking about what I could serve with this ice cream, and pears came to mind.
The combination of pears & rosemary might seem unlikely at first, but trust me when I say that this unexpected culinary marriage will transport your taste buds to a whole new world of sweet and savory delights.
For this blog post, I thought I’d share an easy roasted pear recipe that pairs perfectly with fresh homemade rosemary ice cream.
Why You’ll Love the Combination of Roasted Pears & Rosemary Ice Cream
- A Symphony of Flavors: Roasting pears takes their natural sweetness to a whole new level. As the pears soften in the oven, their sugars caramelize, creating a rich, caramel like flavor that perfectly complements the fresh herbal notes of rosemary. The roasted pears provide a luscious, tender bite, while the rosemary ice cream adds a refreshing and aromatic touch. The contrast of warm and cool, sweet and savory, creates a harmonious balance that will leave you craving for more.
- The Versatility of Pears: Pears are an incredibly versatile fruit that can adapt to various cooking methods. Roasting them enhances their natural sweetness, making them incredibly tender and juicy. You can experiment with different pear varieties, such as Anjou, Bartlett, or Bosc, to discover your favorite flavor profile. Regardless of the type you choose, roasting pears brings out their inherent beauty, transforming them into an elegant and sophisticated dessert centerpiece.
- The Magic of Homemade Rosemary Ice Cream: Making your own ice cream allows you to infuse it with a myriad of flavors, and rosemary is a surprising yet delightful addition. Fresh rosemary lends a subtle pine-like fragrance to the ice cream, complementing the roasted pears beautifully. The process of making homemade ice cream also adds an element of creativity and craftsmanship to your dessert, making it a truly special treat.
- Aesthetics That Wow: Serving roasted pears alongside a scoop of homemade rosemary ice cream creates a visually stunning dessert. The warm, golden hues of the pears provide an inviting backdrop for the creamy ice cream. Garnish with a sprig of fresh rosemary or a drizzle of honey, and you have an Instagram worthy dessert that will impress your guests and make any meal feel like a gourmet experience.
- A Sensory Journey: Eating is a sensory experience, and roasted pears with homemade rosemary ice cream engage all your senses. As you take your first bite, you’ll be enveloped by the sweet aroma of the caramelized pears and the refreshing scent of rosemary. The combination of creamy ice cream and soft, roasted fruit creates a textural symphony in your mouth, while the mingling flavors dance on your taste buds.
Easy Roasted Pears RecipeJump to Recipe
Roasted Pears Ingredients
- 4 tbsp Honey
- 1 Sprig Fresh Rosemary
- 2 Pears (cut in half and cored)
- Sea Salt
How to Easily Roast Pears
Preheat oven to 400 degrees.
Add the honey and rosemary 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.
Lay the pear halves on a baking sheet lined with parchment paper with the skin side up and plenty of space between each pear. Drizzle about 2 teaspoons of the infused honey over each pear, then place in the oven.
Roast the pears about 10 minutes or until soft and fragrant and honey caramelizes. Remove from oven and drizzle the honey roasted pears with remaining honey. Sprinkle each pear with bit of sea salt.
Serving Roasted Pears With Rosemary Ice Cream
To serve and present this dessert, I created the perfect transitional tablescape. Not to much summer and not too much fall.
To start my tablescape, I added a light colored runner so that the brown pears would pop against the cream color of the fabric. Changing out table linens each season (or whenever you choose), is a great way to change up your home without having to do much.
I love adding table runners or tablecloths to our table to change the feel of the table and space. It is a really easy, inexpensive, and simple change to make!
Next, I brought out our china. I love serving food on fancy plates, it always elevates whatever food it is your serving. Also, why keep the china stored away never to be used? Bring it out and use it! I promise you will be glad you did.
To add height to the table, I stood the pears up on a white cake pedestal. To add even more height, I placed the cake pedestal of pears on top of a cutting board.
For texture and color, I added a small wicker basket. Within that basket I placed a small vase of cut herbs. Not only did the herbs look pretty in the vase, and tie in the theme of rosemary, it smelled amazing!
The cloth napkins in the basket, may be my favorite napkins ever. I saw them online at one of my favorite small shops, Purple Rose Home, and knew I had to have them. The botanical print along the simple detail on the edge of the napkin adds color & texture to the table.
For the place settings, I added a napkin tied with burlap twine and a spring of rosemary. This simple, organic detail of the tied napkin helped to bring the entire table together.
Roasted Pears & Rosemary Ice Cream Final Thoughts
The rosemary ice cream and honey roasted pears were very easy to make.
The ice cream does take a little bit of time and some babysitting while making the custard, but I promise you the hard work is worth the reward!
I hope this inspires you to try a new recipe, especially something out of the box like roasted pears served with fresh homemade rosemary ice cream.
Don’t forget to break out that fine china! Don’t keep it stored away, it’s begging to be used! I would love to know what you think of these desserts and my transitional summer to fall tablescape.
You Might Also Enjoy
If you enjoyed this blog post, here are a few more posts that you might be interested in!
- DIY Rosemary Wreath With Fresh Herbs
- DIY Citronella Candles
- Easy Simmer Pot Recipes
- DIY Plant Labels for the Garden
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Easy Honey Roasted Pears
- 4 tbsp Honey
- 1 sprig Fresh Rosemary
- 2 Pears cut in half and cored
- pinch Sea Salt
- Preheat oven to 400 degrees.
- Add the honey and rosemary 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.
- Lay the pear halves on a baking sheet lined with parchment paper with the skin side up and plenty of space between each pear. Drizzle about 2 teaspoons of the infused honey over each pear, then place in the oven.
- Roast the pears about 10 minutes or until soft and fragrant and honey caramelizes. Remove from oven and drizzle the honey roasted pears with remaining honey. Sprinkle each pear with pinch of sea salt.
Rosemary Ice Cream
- 2 cup Heavy Whipping Cream
- 1 cup Whole Milk
- 1/3 cup Dark Honey
- 1/3 cup Light Honey
- 1 sprig Fresh Rosemary about 6"
- 5 Large Egg Yolks
- 1/2 tsp Vanilla Extract
- Large Pinch of Fine Sea Salt
- Combine cream, milk, honey, and rosemary in large saucepan. Stir over medium heat until small bubbles form around edges of pan (scalding).
- Remove from heat, cover, and let steep 30 minutes. Discard rosemary.
- Return cream mixture to simmer, remove from heat.
- Whisk yolks and sea salt in medium bowl. Gradually add hot cream mixture; whisk until blended.
- Return custard to same saucepan and stir over medium-low heat until custard thickens slightly and coats back of spoon when finger is drawn across and instant read thermometer inserted into custard reads 165-170 degrees, about 4-5 minutes (do not boil).
- Strain into medium bowl. Set bowl over larger bowl filled with ice and water; stir occasionally until cool, about 10 minutes.
- Stir in vanilla extract. Remove bowl from ice and water.
- Cover custard with plastic wrap and chill at least 4 hours or overnight.
- Transfer chilled custard to ice cream maker and follow manufacturer’s instructions.
- Transfer ice cream to container; cover and freeze until firm, at least 4 hours.