METRO Logo
METRO Logo
Metro DevonshireYour Shopping Store
Enhance your shopping exprience by selecting a store to shop available products and current prices.
savings just for Moi!Enroll in
the program.
Metro DevonshireYour Shopping Store
Enhance your shopping exprience by selecting a store to shop available products and current prices.
Log in
Welcome to Metro!
Log in to add your favourites.
Log in to take advantage of all your personalized benefits!
Log in to view My previous purchases
Log in to view your orders
Log in or create your identifier
i
Access Metro, Super C, Jean Coutu, Brunet and the Moi rewards program using one single identifier.
Have a question? Visit our
Help Center.
Important
For a better browsing experience, this site has been optimized for Chrome on your device.
Important!
Important
The product you've selected is unavailable at your chosen store it could not be added to your Cart.
Fast checkout
It will be used to make checkout faster in the future! You can modify it at any time.
Fast Checkout has been activated.
Your shopping preferences have been saved! They will be used to make checkout faster in the future! You can modify them at any time.
Delivery
nullnull, null, null
You can modify these options at any time in the “Fast Checkout” section of your account.
You can modify these options at any time in the "Quick order" section of your account.
Golden Roast Pears with Camembert
2013-08-06
https://www.metro.ca/userfiles/image/recipes/poires-dorees-camembert-4634.jpg
PT15M
PT30M
PT45M
Preheat oven to 200°C (400°F).In a small saucepan over medium heat, stir together maple syrup, brown sugar, butter, vanilla and cinnamon. Cook, stirring constantly, until sugar has melted. Set aside.Peel pears, cut in half lengthwise and core. Place pears in a shallow, rectangular ovenproof dish that holds 3 L (12 cups). Pour syrup over top and turn pears to cover them with syrup. Arrange them cut side down. Bake for 20 minutes or until pears are soft (less ripe pears take longer to cook). Turn them cut side up and drizzle with syrup.)Transfer pears, cut side up, to a cookie sheet. Add a little water to remaining syrup to thin; set aside. Top each pear half with a slice of cheese. Sprinkle with coconut topping (see below). Bake until cheese has melted and topping is golden. Arrange 2 halves on each dessert plate, spoon syrup around pears and garnish with mint leaves, if desired. Serve immediately.Coconut ToppingCombine 50 mL (1/4 cup) sweetened shredded coconut, 15 mL (1 Tbsp.) packed brown sugar and 7 mL (1 1/2 tsp.) soft butter, stirring until like coarse meal.
6
Dairy Farmers of Canada
3
2
5
2
1/3 cup (80 mL) Maple syrup
2 Tbsp. (30 mL) well packed brown sugar
1 1/2 Tbsp. (23 mL) butter
1 tsp. (5 mL) vanilla
1/4 tsp. (1 mL) cinnamon
6 small, ripe bosc pears
4 oz (125 g) cold canadian camembert, cut in 12 thin slices
mint leaves (optional)
coconut topping (see below)
Golden Roast Pears with Camembert
-
![]()
Gluten-free
6
servings
0:15
Preparation
0:30
COOKING
0:45
TOTAL TIME
Ingredients
-
1/3 cup
(80 mL)Maple syrup
-
2 Tbsp.
(30 mL)well packed brown sugar
-
1 1/2 Tbsp.
(23 mL)butter
-
1 tsp.
(5 mL)vanilla
-
1/4 tsp.
(1 mL)cinnamon
-
6
small, ripe bosc pears
-
4 oz
(125 g)cold canadian camembert, cut in 12 thin slices
-
mint leaves (optional)
-
coconut topping (see below)
Preparation
Preheat oven to 200°C (400°F).
In a small saucepan over medium heat, stir together maple syrup, brown sugar, butter, vanilla and cinnamon. Cook, stirring constantly, until sugar has melted. Set aside.
Peel pears, cut in half lengthwise and core. Place pears in a shallow, rectangular ovenproof dish that holds 3 L (12 cups). Pour syrup over top and turn pears to cover them with syrup. Arrange them cut side down. Bake for 20 minutes or until pears are soft (less ripe pears take longer to cook). Turn them cut side up and drizzle with syrup.)
Transfer pears, cut side up, to a cookie sheet. Add a little water to remaining syrup to thin; set aside. Top each pear half with a slice of cheese. Sprinkle with coconut topping (see below). Bake until cheese has melted and topping is golden. Arrange 2 halves on each dessert plate, spoon syrup around pears and garnish with mint leaves, if desired. Serve immediately.
Coconut Topping
Combine 50 mL (1/4 cup) sweetened shredded coconut, 15 mL (1 Tbsp.) packed brown sugar and 7 mL (1 1/2 tsp.) soft butter, stirring until like coarse meal.
Source :
Dairy Farmers of Canada
Legal Notice
Gluten-free recipes
Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
