In short: Pear wedges roasted in the oven with honey and thyme, served with red onions caramelized in balsamic vinegar. A sweet-and-savory side you can make before the party, which wakes up the melted cheese.
📲 The video that inspired this recipe
Chef’s tip
Raclette is rich, salty and generous; it needs a counterpoint. Pickles have been doing the job for generations, but they deserve a vacation. Roasted pear brings the sweetness, caramelized onion the caramelized acidity, and the melted cheese ties the two together. The trio works so well you wonder why nobody invented it before the ham.
The real advantage is organization: everything can be made before the guests arrive. While other hosts are chasing after the extension cord, you bring out two warm jars with the calm of a chef in full control of the service. Guaranteed prestige, minimal effort.
| Prep time | 15 min |
|---|---|
| Cook time | 30 min |
| Total | 45 min |
| Servings | 4 people (adjustable) |
| Difficulty | Easy |
Ingredients (for 4 people)
- 4 firm pears (Conference or Williams)
- 2 tablespoons of honey
- 20 g butter
- 4 sprigs of fresh thyme
- 4 red onions
- 2 tablespoons of olive oil
- 2 tablespoons of brown sugar
- 3 tablespoons of balsamic vinegar
- Salt and pepper
- 40 g shelled walnuts
Preparation
- Preheat the oven to 400 °F (200 °C).
- Wash the pears, cut them into wedges without peeling them, and remove the cores and seeds.
- Arrange the wedges in a baking dish, add the butter in small pieces, the honey, the thyme leaves and a pinch of pepper, then bake for 25 to 30 minutes, turning them halfway through.
- Peel the red onions and slice them thinly.
- Cook them gently for 15 minutes in the olive oil with a pinch of salt, stirring often.
- Add the brown sugar and the balsamic vinegar, then let it reduce for 10 minutes until it has a jam-like texture.
- Toast the walnuts for 3 minutes in a dry skillet, crush them roughly and serve the warm pears and onions with the raclette, sprinkling the walnuts on at the last moment.
Chef’s tips
- Choose firm pears: if they’re too ripe, they turn into compote in the oven.
- The caramelized onions keep for a week in the fridge in a clean jar; make a double batch.
- Place a pear wedge in the raclette pan under the cheese: it warms up and melts slightly with the raclette.
- A turn of the pepper mill over the pear just before serving brings out its aroma.
Variations
- Apple version: replace the pears with tart apples, roasted for only 20 minutes.
- Fig version: in late summer, fresh figs cut in half and roasted for 12 minutes with the honey.
- Spicy version: add a pinch of Espelette pepper to the caramelized onions.
Which wine to serve?
Sweet and savory calls for an aromatic white with a bit of roundness: a Roussette de Savoie, a Chasselas from Valais or a Petite Arvine. Fans of contrast can try an off-dry white from the Alps.
Frequently asked questions
Can you make this side dish the day before?
Yes, the pears and onions keep for 2 to 3 days in the fridge. Reheat them for 10 minutes in the oven or in a skillet before serving.
Which cheese should you serve the roasted pears with?
A classic raw-milk raclette, or a blue raclette for those who like bold flavors.
Can you replace the balsamic vinegar?
Yes, cider vinegar or sherry vinegar works, with a little more sugar to offset their acidity.
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