Baked Stuffed Pears

Baked Stuffed Pears Recipe at The Little Shop of Olive Oils

When fall cozies up, there’s nothing like a blend of warm spices, melting cheese, and juicy fruit to bring comfort and flair to your table. Enter these Baked Stuffed Pears—a sophisticated appetizer perfect for wine nights or elevated weeknight dinners.

Why You'll Love It

  • Flavorful Contrast: The nutty tang of blue cheese meets the mild crunch of walnuts—enveloped in honey's gentle sweetness, with a hint of black pepper to round it all off.
  • Simple Elegance: Only six ingredients (not counting optional garnish), yet the result looks like you've spent hours in the kitchen.
  • Versatile Pairing: Ideal with a crisp white wine, or as a sumptuous addition to a cheese and charcuterie board.

Baked Stuffed Pairs with Gorgonzola

The Little Shop of Olive Oils

Servings

4

Prep Time

15 minutes

Cuisine

American

Category

Appetizers

Warm, golden pears stuffed with creamy blue cheese and crunchy walnuts, drizzled with olive oil and honey for a sweet-savory bite that feels fancy but is oh-so simple.

Baked Stuffed Pairs with Gorgonzola

Ingredients

  • 4 medium pears (Bosc or Anjou), ripe but firm
  • ½ cup blue cheese (Roquefort or Gorgonzola), crumbled
  • ½ cup walnuts, roughly chopped

  • 2 tbsp extra virgin olive oil (try Roasted Walnut)

  • 2 tbsp raw honey
  • Freshly ground black pepper, to taste
  • Optional: rosemary sprigs or thyme leaves for garnish

Directions

  1. Preheat oven to 375 °F.

  2. Prepare Pears: Cut pears in half lengthwise; scoop cores with a spoon or melon baller to form cavities.
  3. Make Filling: In a bowl, mix blue cheese and chopped walnuts until well combined.
  4. Stuff Pears: Place pear halves cut-side up in baking dish. Fill cavities evenly with cheese-nut mixture.
  5. Dress and Bake: Drizzle with olive oil; bake for 20–25 minutes until pears are fork-tender and cheese is bubbling.
  6. Finish: Remove from oven, immediately drizzle with honey, then season with black pepper. Garnish with rosemary or thyme if using.
  7. Serve hot—pair as desired.

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