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Can I just say these Blue Cheese Roasted Pears are my current favorite thing to pull out for a crowd? One night I had too much cheese left after a party and tried them on a whim. Now I always make them whenever I wanna wow people but don't want to slave over the stove. The pears get soft and cozy and the cheese melts over them with honey running down the sides. It's something else.
Why You'll Love This
The first time I put these out, my blue cheese-hating friend dove in for seconds. It's a magic mix—juicy pears, creaminess from the cheese, satisfying walnuts, plus honey to bring it all together. They look so fancy but honestly anyone can whip them up without a fuss.
What You'll Need
- Blue cheese: A good quality one is totally worth it here.
- Honey: If you can get the local stuff, even better.
- Brown sugar: Just enough to amp up the pears' sweetness.
- Walnuts: Toasting really brings out the flavor.
- Pears: Bosc are golden for this since they don't fall apart while baking.
Prep Time
- Getting Ready
- Pick out the nicest pears you see. Slice them down the middle—stems look pretty so leave them on if you can. I use a melon baller to scoop out a tidy little spot for that filling. One of my go-tos in the kitchen for this kind of thing.
- Arranging
- I like putting them in a white dish so they really pop in color.
Into The Oven
Here’s my favorite part: that smell as they bake. Brown sugar over the top is all you need. Wrap 'em up with foil and bake away. The aroma will have your neighbors talking.
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Mixing The Good Stuff
While those pears do their thing, I stir up a creamy filling. It’s best if the cheese isn’t straight from the fridge. Watching the honey swirl into the blue cheese is the best bit. Toss in those toasty walnuts for crunch.
How To Top Them
This bit is where you get to see something special. Pile the cheesy mix into the warm pears—they look like little edible boats. Pop them back in the oven for a few minutes so everything gets all gooey.
Serving Tips
You can use these pears as a fancy appetizer—or go sweet and finish dinner with them. My local wine shop girl swears a glass of Sauternes is perfect here. Around Christmas, I sneak them onto my cheese platter. They’re always first to go.
Try New Twists
I love swapping up the cheese now and then. If my sister’s over (she’s not into blue), I’ll switch to creamy goat cheese. Pecans work instead of walnuts too, especially around fall. Don’t worry about sticking to the script.
Leftover Hack
If (big if) you have extras, stash them in the fridge. Warm 'em gently in the oven to bring them back. Not in the microwave though! Around here, everyone’s usually fighting for seconds anyway.
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My Tricks For Success
After making these loads of times, I always pick pears that are just ripe but still feel kinda firm. Too soft and they fall apart. Too hard and they just never get tender. Give a gentle squeeze near the stem to check.
Everyone Can Dig In
An awesome thing here—these are gluten free by nature. I have lots of friends with food restrictions and it's nice not having to fuss for something fancy. Just peek at the cheese packaging—some blue cheese has odd stuff thrown in.
Holiday Favorite
Every winter, these pears make an appearance on my table. They look super festive all lined up. I doubled the batch last Christmas and the family was STILL talking about them months later.
Great On The Side
Honestly, they’re a treat all on their own. If you wanna jazz it up, try an arugula salad on the side—the peppery greens totally work with the pears. A splash of aged balsamic makes it even fancier.
Picking The Right Pears
I’ll always grab a few extra pears—sometimes you get a dud or two inside. Bosc’s my go-to but Anjou’s lovely as well. In fall, red pears dress up the plate big time.
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Sweeter If You Want
Some days I switch out the honey for maple syrup, especially in autumn. Every sweetener gives it a different vibe. My buddy keeps bees and once brought lavender honey—it knocked this dish outta the park.
Get Ahead
While the pears roast, I get everything else ready: filling mixed, plates out. Makes it easy to finish the last steps quick and get these on the table while still warm.
Turning Up The Cozy
If it’s chilly, I like adding a little sprinkle of cinnamon to the sugar. Cinnamon, honey and pears? Your house will smell unreal and everyone asks for the secret.
FAQ Time
Everybody wonders if you can get these ready ahead. Totally—just bake the pears partway, then hold off on the filling and last bake until you’re about to serve. That way they’ll be hot and perfect right on time.
Made For Good Times
Honestly, these roasted pears are more than just something tasty to eat. They’re celebration food, date-night treats, and my family’s most-requested dish. Every time I make them, I remember happy times around the table. That’s the whole point, right?
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Recipe FAQs
- → Which pears bake the best?
Red pears are great for sweetness, but any sweet kind works. For tart pears, add a bit more sugar or honey.
- → How can I tell when pears are ready?
If a knife slides in the thickest part easily, they're ready. If not, bake until soft all the way through.
- → Is this dish good to make ahead?
They're best fresh, but you can bake the pears early and add fillings before heating them again.
- → What cheeses can I use besides blue cheese?
Blue cheese is ideal for flavor, but gorgonzola or another sharp cheese can work too.
- → Do I need to keep the stems?
They stay for looks only! Feel free to remove them without changing the flavor.