all in the name of food…

This past week has been a week of many food failures. Food failures cut me deep. They put me in a bad mood because of the great anticipation I generally have at trying a new recipe. Not to mention it usually means I end up picking at my dinner and eating a bowl of cereal later. Luckily I’m married to the most un-picky person in the world who genuinely thinks everything I make is good. That sweetie.Well not everything. We have some epic food failures – like what Nathan calls “toothpaste” brownies (my attempt at mint brownies), a disgusting cranberry chicken (don’t even ask), and a few others. I am blaming this weeks run of food failures on my sinus headache and general lack of energy due to being sick the past few days. I don’t know whats gotten into me. For example I was making pasta on the fly and thought it would be a good idea to season it with feta cheese, lemon, and flat leaf parsley. That sounds good in theory but in actuality – what do all those ingredients have in common? Sour. Not a good call. Food failure. A couple months ago I set a goal to try at least 4 new recipes a week and that has worked out well for the most part. But unfortunately new recipes often mean experimentation with unfamiliar ingredients and dishes! I am learning a TON though. I consider it my self-taught culinary school. It is a lot of fun. Aside from the food failures, I did make an awesome white chili that somewhat redeemed the week (for a later post) – as well as these delicious roasted brown sugar pears!  These roasted brown sugar pears are the perfect finish to any romantic or special dinner. They are easy, but oh-so impressive. You can make them! I would never give you a food failure recipe. Trust me?

Roasted Brown Sugar Pears

• 1 cup apple juice
• 1 cup firmly packed dark brown sugar
• 1 stick butter, melted
• 3 firm Bosc pears, peeled, halved, cored (about 1 pound)
• Vanilla ice cream, for serving

Note: I peel the pears then core them using one of those mini ice cream scooper things. Then I cut out the stem vein with a small knife. Bosc pears will always be firm which what you want for the roasting process – but if the pears are green when you peel them they aren’t ripe enough yet.

Preheat the oven to 400 degrees F.

Arrange the pears cut side up in an 8-inch square glass baking dish. Whisk the apple juice and sugar in a small heavy saucepan over medium-high heat until the sugar dissolves. Whisk in the butter. Pour the sauce over the pears. Bake until the pears are crisp-tender and beginning to brown, basting occasionally with the juices, about 45 minutes. Serve with vanilla ice cream.

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