Food & Cooking Recipes Dessert & Treats Recipes Roasted Red Pear and Grape Bread with Thyme Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on January 9, 2019 Print Rate It Share Share Tweet Pin Email Servings: 6 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. Ingredients ¼ cup plus 3 tablespoons honey 2 red-skinned pears, such as Bartlett, halved lengthwise, cored, and cut lengthwise into ½-inch-thick slices 12 sprigs fresh thyme, plus more sprigs and chopped fresh thyme, for garnish 1 pound grapes, preferably Concord Focaccia, for serving Directions 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. Cook's Notes A dry, salty sheep's milk cheese, such as a pecorino, makes a great accompaniment to this dish. Rate it Print