Broiled Apples and Pears with Rosemary make a perfect side for a fall meal.
Delicious and fast... does it get any better?
It only takes a few moments to core and slice the fruit. Be sure to toss them in the olive oil right away so they don't oxidize and discolour.
Once they are full coated with olive oil they can sit for up to an hour but don't press your luck too far or they may start to brown.
Lay them out on an oiled baking pan in a single layer so they will all cook evenly.
They only need about 5 minutes under the broiler so watch them carefully so they don't burn.
Serve them warm or at room temperature.
These are best broiled just before you intend to serve them. I learned that the hard way. I was trying to keep them warm while I pulled all the last minute parts of the meal together and they overcooked. They held their shape but they were a bit softer than I would have liked.
I served them with this Stuffed Pork Loin Roast and Port Cranberry sauce. The combination of the thyme flavouring in the stuffing, the cranberries and the pork roast was absolute perfection!
Broiled Apples and Pears with Rosemary
- 2 Granny Smith apples unpeeled, halved, cored and thinly sliced vertically
- 2 Bosc pears unpeeled, halved, cored and thinly sliced vertically
- 3 Tbsps olive oil
- 1 tablespoon fresh rosemary minced
- Preheat broiler. Prepare a baking sheet with parchment paper or by oiling it.
- Toss the slices in the olive oil and rosemary. (You can do this an hour or so ahead of time). Arrange the slices in one layer on the baking sheet.
- Broil until fruit is tender and edges begin to brown. Watch carefully so they don't burn.
- Transfer to a serving dish. Serve warm or at room temperature.