For flavorful fireside fare, this hearty dish has it all – sweet, savory, sticky, and a little spicy

When the nights chill down after a day in the sunshine, this whole baked pears with Italian sausage dish is the perfect comforting supper – full of flavor, sticky and sweet with a little chilli to warm you from the inside.

Try to source authentic Italian spicy sausages – such as ‘nduja-style or Calabrian varieties – they really do enhance this dish.

Simple to prepare but full of soul, this is a one-pan supper perfect for aperitivo menus and al fresco suppers.

Ingredients

• Serves 4-6
• Leaves of 1 small bunch sage
• Leaves of 1 bunch rosemary
• 1 tsp dried chilli flakes
• 1 small head garlic plus 6 peeled cloves
• ⅔ cup olive oil
• 4 pears
• 8 large Italian spicy sausages
• 1 red onion, sliced into 6 wedges
• 1 head fennel, sliced into 6 wedges
• 10.6 oz small potatoes, scrubbed
• 1 lemon, halved
• 23.3 oz jar cannellini beans, drained and rinsed
• Salt and freshly ground black pepper
• 1 cup white wine
• 2 cups good-quality chicken stock

Homes & Gardens method

1. Preheat the oven to 350°F, gas mark 4. First, make the herb oil.
2. In a food processor, blitz the sage, rosemary, chilli flakes and 6 peeled garlic cloves until roughly chopped. Slowly add the olive oil until bright green.
3. Put the whole pears, sausages, onion, fennel, potatoes, lemon halves, the whole garlic head sliced in half horizontally and half of the herb oil in a large roasting tray.
4. Scatter over the beans and season with salt and pepper.
5. Roast for 30 minutes, tossing occasionally.
6. Add the wine and stock and roast for a further 30 minutes, tossing every now and then.
7. Spoon the remaining herb oil over the top and serve immediately.

For this recipe and other wonderful traybakes consider investing in Ina Garten's favorite All-clad stainless steel roasting pan from Williams Sonoma. It's heavy duty and had high sides to reduce splatter, and includes a rack for roasting whole birds.