Roasted Pears with Blue Cheese

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I waxed poetic on my love for Ina Garten this weekend, so I thought it only fitting to share one of her recipes today.  Although this dish is more seasonally appropriate for Fall/Winter (I am trying to embrace Spring and ignore the fact that it sometimes still feels like Winter where I live), I was lucky enough to find pears at a nearby farmstand.  Said farmstand also sells locally made cheese which in turn sold me on whipping this up.  I used apple juice in place of cider, but concluded that an equal part water would have been a fine substitute as the brown sugar and sweet wine here hold their own in the dressing.  Either way, the finished salad was delicious and would taste just as good in November as it did on a rainy April night.

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Roasted Pears with Blue Cheese
 
Author:
Ingredients
  • 3 Ripe but Firm Pears
  • 2 Lemons, Juiced
  • 3 Ounces Coarsely Crumbled Blue Cheese
  • ¼ Cup Dried Cranberries
  • ¼ Cup Walnut Halves, Toasted & Chopped
  • ½ Cup Apple Cider (or Juice, or Water)
  • 3 Tablespoons Port
  • ⅓ Cup Brown Sugar, Lightly Packed
  • 6 Ounces Baby Arugula (or Other Slightly Bitter Green)
  • Olive Oil
  • Salt to Taste
Instructions
  1. Preheat your oven to 375 degrees.
  2. Peel the pears and cut them in half lengthwise. Remove the core and seeds from each pear using a melon baller, leaving a round well for the filling. As soon as you have the pears prepped, dip them in the lemon juice, coating completely, to prevent browning. Arrange core side up in a baking dish.
  3. Toss the blue cheese, dried cranberries, and toasted walnuts together in a bowl. Divide the mixture amongst the pears, slightly pressing the filling into each indentation.
  4. In the same bowl, combine the apple cider, port, and brown sugar, stirring to dissolve the sugar. Pour the mixture over and around the pears. Bake, basting occasionally with the liquid, for approximately 30 minutes or until the pears are tender but not falling apart. Remove from the oven and set aside to cool.
  5. Place 1 pear per serving (or 2, if eaten as an entrée) over a bed of arugula. Drizzle with a bit of the cooking liquid and a splash of olive oil. Salt to taste. (Ina makes a dressing out of the cooking liquid, but I prefer to keep the flavors separate).

 

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37 Responses to Roasted Pears with Blue Cheese

  1. Yesenia says:

    One of my favorite combos! Definitely missing fall pears and apples.

  2. Just lovely. What a beautiful appetizer, the colours are awesome and I bet it tastes divine! Can’t wait to make it. Thanks for the recipe!

  3. This sounds delicious and something I would like to try. In step 4 you mentioned “port”, but not in the list of ingredients. Is there port wine in this recipe, too?

  4. Mmm… yummy! I’m going to try this, thanks! :)

  5. I’m so glad I’ve discovered your gorgeous blog! Can’t wait to keep reading!

  6. Okay, shooting from the hip here: not a fan of blue cheese, but your photos make this recipe look great. I’m going to try another type of cheese. Love your blog! Thanks.

  7. These pictures are gorgeous. I am not a fan of pears but this looks so delicious just because the pictures. I might have to try it with a different fruit.

  8. liri1 says:

    looks delicious and very chic i admit.. :)

  9. I too, am a huge fan of Ina’s! Our spring weather has turned wintry again and I just happen to have these ingredients! Thanks!

  10. papa_rod says:

    Pears are my absolute favorite fruit! This looks great! Grazie!

  11. sarahtelford says:

    Looks delicious! Will definitely be trying this out this weekend :) x

  12. Love this recipient
    We have in to but not as time consuming as yours:

    Buy a baguette or two
    Slice baguette into 1/2 slices
    Cut a few sweet yellow pears into slices
    buy 4 ounces of Blue Cheese
    1/4 of olive oil

    In a baking pan add sliced baguettes add 1/2 teaspoon of olive oil to each slice of baguette,
    Add slices of pears to each baguette.
    Crumble Blue Cheese on each baguette just enough for flavoring.

    Place in pre heated oven at 350 for 10-15 minutes or until baguette is golden and crispy.
    Take out and serve warm.

  13. I think I must try this out this coming week. Beautiful photos!

  14. Pingback: Lemon Pasta with Chicken and Roasted Pears & Apples Salad | good things always

  15. I finally tried this recipe. Oh my goodness, is it delicious. I used it as a side salad and added it to my latest post along with a pasta recipe. I linked to your blog for the pear recipe and gave you full credit. I had cranberry-raspberry juice, which worked out really well. Also, I only had one pear, so I took your advice in one of the comments and tried an apple. Perfect! Thanks so much for posting this recipe. I recommend it to everyone.

    • jjbegonia says:

      Thank You SO much! It looks like yours came out beautifully and the cranberry-raspberry juice is a great twist. I am really glad you enjoyed the recipe!!!

  16. Beautiful photos and absolutely gorgeous looking recipe! Bookmarked!

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