The first time I had stuffed pears was at my friends’ wedding years ago. I hadn’t really thought of them since (“them” = the pears, not the friends), but then, the other day, I saw a large display of a variety of pears, and my mind immediately went back to Long Island, NY and that wonderful day.
The beauty of stuffed pears is that (as long as you like pears), you can really customize them to suit your tastes…I made the featured ones here with Gorgonzola and walnuts, but my wife isn’t as keen on Gorgonzola, so I made hers with goat cheese instead. Get wild, and play around with them!
We served our pears with Prosciutto Wrapped Asparagus (recipe coming soon), but they would also go well as a featured item over a field greens salad or just on their own as an appetizer!
Time: 20-30 Minutes
- Pears. We are using Bosc because they looked the best in the store, but Bartletts or Anjous would likely be even better since they are juicier and sweeter…if you use them though, adjust cooking times downward.
- Crumbled Gorgonzola
- Chopped Walnuts
- Optional: A little Honey
- Preheat your oven to 400 degrees, and line a baking sheet with some foil.
- Wash your pears, and cut them in half longways.
- Using a spoon, scoop out a cavity in the middle, making sure to get all the seeds out.
- Combine your walnuts and Gorgonzola, and squeeze them together into a ball.
- Place the cheesey nut balls in your pear cavities, and put the pear halves on your baking sheet.
- Give a little honey drizzle over the top, and place in the oven for about 20 minutes or until the pears are soft.
- Plate, devour, and enjoy!