Roasted Pears and Raspberries with Lavender Balsamic Vinegar and Lemon EVOO


  • 4 pears (Bosc or Barlett), unpeeled
  • 12 ounces fresh raspberries (about 2 cups)
  • 2 tablespoons Bella Oliva Fused Lemon Extra Virgin Olive Oil
  • 2 tablespoons and 1 teaspoon Bella Oliva Lavender Balsamic, plus a little extra for drizzling before serving
  • Vanilla ice cream or crème fraiche (optional)

Preheat oven to 425 degrees F.

Cut pears in half, core and cut again into quarters.Toss pears with 2 tablespoons of the lavender balsamic until pears are completely coated; all white areas of the pears should be covered. Let set while you prepare baking sheet.

Generously coat a large rimmed baking sheet with about 2 tablespoons of lemon EVOO. Place pears with one of the cut sides down on the baking sheet. Roast for 20 minutes.

Turn pears placing the other cut side down and roast for another 20 minutes.

Meanwhile, toss raspberries with 1 teaspoon of the lavender balsamic in a bowl and set aside.

When the pears are done roasting, remove from oven and preheat broiler. Turn pears to face up with skin side down.

Add balsamic-coated raspberries to the baking sheet with pears. Broil until raspberries soften and release juices, about 5 minutes.

Divide pears and berries onto serving plates or bowls. Be sure to roll the pears in the sauce from the baking sheet before removing to serving dish. If desired, accompany with a scoop of vanilla ice cream or crème fraiche.

Lightly drizzle with lavender balsamic to taste (including over the ice cream or crème fraiche, if added).

Serving size: 4-6

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