Roasted Red Pear and Grape Bread with Thyme
Concord grapes and slices of Bartlett pear transport 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 mixture is spooned over the bread to make a memorable late-afternoon snack.
- Servings: 6
Source: Martha Stewart Living, July 2005
- 1/4 cup plus 3 tablespoons honey
- 2 red-skinned pears, such as Bartlett, halved lengthwise, cored, and cut lengthwise into 1/2-inch-thick slices
- 12 sprigs fresh thyme, plus more sprigs and chopped fresh thyme, for garnish
- 1 pound grapes, preferably Concord Focaccia, for serving
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.