Pear Confit

bosc pearsHere is another simple dish that will “wow” your guests.  I speak from experience.  I have been making this confit for many years, and consistently my guests enquire about the recipe – only to be shocked at how utterly simple it is (they often think I’m kidding!)  Again, due to its simplicity, best quality ingredients are what make this dish so delicious. This confit is especially great served room temperature with a cheese course. It will keep for a week in the fridge, just bring to room temperature to serve.

roasting pears


  • 4 ripe Bosc pears core, quartered and cut into 1/4 inch slices (about 8 cups)
  • 3 cups onions cut in half and sliced thin
  • 1 tablespoon grey sea salt
  • 1/2 cup garlic oil

Preheat oven at 400 degrees.

Mix all the ingredients in a large bowl making sure the pears and onions are well coated with the oil.  Transfer to a baking sheet.

Bake for 20 minutes, rotating the pan half way through baking.  Once in a while check to make sure the ingredients cook evenly by stirring, preventing the edges from burning.

NOTE:  Once cooked, you can chopped the confit.  Slice off the rind top from a wheel of brie and spread the confit on top and serve. You can also use it as a condiment for sandwiches – my son loves to make a turkey, blue cheese, pear confit wrap for lunch.

From my kitchen to yours,

CK, la fille du boucher

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