ROASTED RED PEAR AND GRAPE BREAD WITH THYME
Concord grapes and slices of Bartlett peartransport store-bought focaccia from the ordinary to the sublime. The fruit is oven-roasted together with honey and thyme, which has a woodsy note. The resulting mixtureis spooned over the bread to make a memorable late-afternoon snack.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees. Heat 3 tablespoons honey in an ovenproof skillet over medium-high heat until bubbling and thickened, about 2 minutes. Add pears to skillet; transfer to the oven. Bake 10 minutes. Turn pears over using tongs, and sprinkle with 6 of the thyme sprigs. Add grapes to skillet. Bake until pears are golden and caramelized, about 15 minutes more. Discard thyme sprigs.
- Heat remaining 1/4 cup honey and 6 thyme sprigs in a small saucepan until honey has reduced and thickened; discard thyme sprigs. Spoon pear mixture over the focaccia; drizzle with honey from saucepan, and garnish with the chopped thyme and more sprigs. Cut into squares for serving.
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