4 pears (Bosc or Barlett), unpeeled
2 Cups fresh raspberries
2 Tbsp Eureka Lemon Olive Oil
2 Tbsp plus 1 tsp Lavender Dark Balsamic Vinegar (plus a little for drizzling on top)
1 scoop vanilla ice cream or crème fraiche (optional)
Preheat oven to 425 degrees F.
Cut pears in half, core and cut again into quarters.
Toss pears with 2 Tbsp of the Lavender Balsamic Vinegar until pears are completely coated; all white areas of the pears should be covered. Let sit while you prepare a baking sheet.
Generously coat a large rimmed baking sheet with about 2 Tbsp of Eureka Lemon Olive Oil. Place pears with one of the cut sides down on the baking sheet. Roast for 20 minutes.
Turn pears, placing the other cut side down, and roast for another 20 minutes.
Meanwhile, toss raspberries with 1 tsp of the Lavender Dark Balsamic Vinegar in a bowl and set aside.
When the pears are done roasting, remove from the oven and preheat the broiler. Turn pears to face up with skin side down.
Add balsamic-coated raspberries to the baking sheet with pears. Broil until raspberries soften and release juices, about 5 minutes.
Divide pears and berries onto serving plates or bowls. Be sure to roll the pears in the sauce from the baking sheet before transferring to a serving dish. Finish with a scoop of vanilla ice cream or crème fraiche (optional).
Lightly drizzle with Lavender Dark Balsamic Vinegar, to taste (including over the ice cream).