Baked Stuffed Pears
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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
Rated 5.0 stars by 1 users
Category
Appetizers
Cuisine
American
Author:
Servings
4
Prep Time
15 minutes
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.
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
Preheat oven to 375 °F.
- Prepare Pears: Cut pears in half lengthwise; scoop cores with a spoon or melon baller to form cavities.
- Make Filling: In a bowl, mix blue cheese and chopped walnuts until well combined.
- Stuff Pears: Place pear halves cut-side up in baking dish. Fill cavities evenly with cheese-nut mixture.
- Dress and Bake: Drizzle with olive oil; bake for 20–25 minutes until pears are fork-tender and cheese is bubbling.
- Finish: Remove from oven, immediately drizzle with honey, then season with black pepper. Garnish with rosemary or thyme if using.
- Serve hot—pair as desired.
Recipe Note
Pear choice: Bosc and Anjou hold their shape well when baked; Bartletts may be softer.
Cheese swap: For milder flavor, opt for creamy goat cheese; add a dash of balsamic for depth.
Nut alternatives: Try pecans or pistachios, depending on flavor preference.
Make-Ahead: Pre-stuff and keep refrigerated; bake shortly before serving to maintain best texture.