Active Time
20 MIN
Total Time
45 MIN
Yield
Serves : 6
© Con Poulos

How to Make It

Step 1    

Preheat the oven to 425°. Spread the hazelnuts in a pie plate and toast for 7 to 10 minutes, until golden. Transfer to a kitchen towel and rub off the skins. Let cool, then coarsely chop.

Step 2    

On a large rimmed baking sheet, toss the pears and quince with the sugar, butter, lemon juice and a generous pinch of salt and spread in an even layer. Roast for 20 to 25 minutes, until browned in spots; add the figs during the last 5 minutes. Transfer the fruit to a platter and let cool slightly.

Step 3    

Scatter the cheese and hazelnuts over the fruit and serve.

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