I love the combination of fruit and cheese. Whether it is soft goats cheese with smashed berries or a cheese platter with black grapes, crackers and a soft brie. This recipes dials the fruit and cheese combo up a notch. It is ideal for winter mornings when you crave something extra for brunch, or any day you have more time to sit, relax and enjoy a longer breakfast.
2 Firm Packham Pears
2 Tablespoons Byron Bay Tea Company Immunity Tea
3 Pieces, Dark Rye Sourdough
1/3 Cup Ricotta Cheese
3 Tablespoons Fig Jam
Extra Virgin Olive Oil
Handful of Fresh Mint
Start with firm pears. After roasting the pears, there will be little joy if you use over-ripe pears. Keep the ripe and over-ripe for smoothies, to add sweetness to porridge or blended into a puree for baby.
Preheat oven to 180°C
Prepare the pears by washing well, keep skin on then slice into quarters removing the core.
Place the pears on a lined baking tray. Scatter the Immunity Tea on and around the pears. Drizzle a small amount of extra virgin olive oil over the pears.
Roast the pears for 40 minutes. The pears will have caramelised, deepened in their sweet pear and become slightly sticky. They also adopt the Byron Bay Tea Company Immunity Tea flavours, which helps to round out the sweet pear flavour.
When the pears are ready, place the dark rye sourdough into the toaster. When the toast is ready, you must work quickly so it is eaten whilst still warm. Drizzle a small amount of extra virgin olive oil over the toast for flavour and to balance the crispness. Top each toast with a generous 1 tablespoon of fig jam, the ricotta cheese and the sweet, sticky pears.