2 tablespoons Balsamic Vinegar
2 tablespoons Olive Oil
1 teaspoon Dijon Mustard
1 teaspoon Thyme
1/2 teaspoon Rosemary minced
1/4 teaspoon Salt and Fresh Ground Black Pepper
1/8 teaspoon Sage grounded
4 ripe Organic Pears (use Northern D'Anjou Pears) cored and quartered
Combine all ingredients except pears; mix well. Brush pears with vinegar and oil mixture. Place pears cut side up on an oiled rack in broiler pan. Bake at 425°F for 12 to 15 minutes, brushing once after 6 minutes and turning to evenly roast.
Serve hot as an accompaniment to roasted poultry or pork.
Refrigerate and use as an ingredient for green salads.
Serve cold as an accompaniment to cold chicken for a picnic.
Serve warm with soft cheeses.