Blue Cheese-Stuffed Roasted Pears - by Jane Mackievicz
It's pear season in California and all I want to do is eat them French-style: Pear Clafoutis, Caramelized Pear Tart, Yogurt & Pear Cake Soaked in Poire Williams, Tarte Bourdaloue, Poire Belle Hellene, the prestigious French poached pear with chocolate sauce… The list is so extensive!
A little side note: For those who, like me, speak Portuguese, here's a recipe for Douillon aux Poires, these marvelous pastry-covered pears that are a specialty of Normandy — generously shared by our Pastry contributor Caroline des Roseaux.
While most of the ways I enjoy eating pears are related to baking (full disclosure: all of them), I did try a recipe last year while I was in France during pear season that made me fall in love with the savory side of the fruit.
I can't recall if I saw someone making it on French TV or Instagram — quite honestly — but it caught my attention. Incredibly simple, it involves stuffing pears with cheese and then roasting (I also added some chopped nuts just because). And I think they make quite an appetizer — light yet filling. Maybe it could be a good idea for Thanksgiving? These pears are wonderful make-aheaders.
My favorite part is the leftovers—cold, sliced, and used to create a leafy salad. Just mix 1 part Dijon with 2 parts apple cider vinegar, add a sprinkle of fleur de sel, crumble some more cheese on top, and you've got yourself a quick and satisfying meal.
I used a truly stunning Roquefort cheese when I first made it in France, and it was superb. Today, I used Aldi's Blue Cheese, which I discovered tucked away in the back of the cheese drawer in the fridge (god knows for how long), and it was just as good. It's adaptable, and I love recipes that make it easy. Who gets to be in France every pear season? I can only wish.
Ingredients:
4 ripe but firm pears (such as Bosc or Anjou)
1/2 cup blue cheese, crumbled
1/4 cup chopped pecans
1/4 cup chopped pistachios
2 tsp honey
2 tsp olive oil
Sprigs of fresh thyme
Freshly ground black pepper, to taste
Juice of 1/2 a lemon if you're making ahead to prevent the pears from browning
How I make it:
Preheat the oven to 375°F (190°C).
Wash and cut the pears in half lengthwise. Use a melon baller or a teaspoon to scoop out the seeds and create a hollow space for the stuffing. If you're making ahead, rub the pears with the lemon juice now.
Place the pear halves on a baking sheet — cut side up. Spoon the blue cheese and nuts into the hollow of each pear half, pressing it down gently. Hold the tip of each sprig and run your fingers down the stem to remove the leaves, then sprinkle over the pears.
Roast the stuffed pears in the preheated oven for about 20-25 minutes or until the pears are tender and the filling is golden brown.
Remove the roasted pears from the oven and let them cool slightly before serving. Drizzle a bit of honey and freshly grind black pepper on top.
Add more chopped nuts and a sprinkle of crumbled blue cheese, if you'd like. Why not?
Bon appétit!
*These beautiful illustrations were made by Du from Comida Ilustrada. Merci, Du!
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