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.

Make Ahead

The roasted fruit can be kept at room temperature for up to 3 hours.

Suggested Pairing

Sweet, sparkling red Italian dessert wine.

You May Like

Aggregate Rating value: 0

Review Count: 0

Worst Rating: 0

Best Rating: 5

Author Name: Darkmoon

Review Body: This certainly is a strange mix. I might just try it some time, if I can find the right figs and pears.

Review Rating:

Date Published: 2016-08-12