Recipe by Missy Workman
This recipe was first featured at the 2020 4xFAR festival in Coachella Valley, CA as part of a Barebones open-fire cooking demonstration. We aim to alleviate the intimidation of cooking over the fire with cast iron and to demonstrate approachable meals that’ll take your outdoor cooking to the next level. This recipe is simple to make and delicious!
1 Red Anjou Pear
½ Cup Pure Maple Syrup
½ Cup Mascarpone Cheese
- Slice the baguette into thin slices and grill each side until lightly toasted.
- Quarter and cut the pear into thin bite sized pieces and set aside in a bowl.
- In a skillet, on medium heat, add the maple syrup and pears. Cook for 4 minutes or until caramelized.
- Spread the mascarpone on each slice of bread then top with pears and sauce.
Our in-house chef, Missy Workman, is an expert in open-fire cooking. Missy has hosted events for clients such as REI and other predominant people in the outdoor industry.