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Roasted Pear Coblette

By Josie Read and Ian Woods

  • Serves: 6


  • 3 Bosc Pears, Halved, Cored
  • 3 Tbsp. + 3 Tsp. Olive Oil
  • 1/2 C. Raw Almonds, Chopped
  • 1/2 C. Pecans, Chopped
  • 1/2 C. Pumpkin Seeds, Shelled
  • 3 Tbsp. Brown Sugar
  • 3 Tbsp. Oats
  • Pinch of Salt
  • 6 Oz. Cream Cheese
  • 4 Tsp. Butter
  • 3 Tbsp. Heavy Cream
  • 3 Tsp. Sugar
  • Caramel Drizzle  


Place oven racks on upper and lower decks of oven. Preheat to 375° F. Place pears on baking sheet, cored side up. Drizzle with 3 tsp. of olive oil, roast on upper rack for 20-30 minutes. Remove and let cool slightly.

In a bowl, toss almonds, pecans, pumpkin seeds, brown sugar, oats, salt and remaining 3 Tbsp. of olive oil in a bowl. Mix until evenly coated. Place mixture onto baking sheet and put on lower rack below pears for 10 minutes or until golden brown. Remove from oven and let cool.

Add cream cheese, sugar, butter, and heavy cream in medium bowl. Mix until smooth.

pear with cream mixture, cover with granola topping, and drizzle caramel as desired.

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