Description
Tender roasted pears filled with creamy blue cheese, crunchy walnuts, and fresh thyme, finished with a drizzle of warm spiced honey. This elegant yet simple appetizer delivers a perfect balance of sweet and savory flavors.
Ingredients
3 large Bosc pears, halved and cored
2 teaspoons extra virgin olive oil
2 ½ ounces blue cheese, crumbled
⅓ cup walnuts, roughly chopped
1 tablespoon fresh thyme leaves
2 tablespoons honey
½ teaspoon Aleppo pepper
Pinch of flaky sea salt
Freshly ground black pepper to taste
Instructions
- Preheat the oven to 400°F (205°C) and lightly grease a baking dish or cast-iron skillet.
- Slice the pears in half lengthwise and carefully scoop out the cores to create a small cavity for the filling.
- Arrange the pear halves cut-side up in the prepared dish. Drizzle with olive oil and season lightly with salt and freshly ground black pepper.
- Roast for 15 minutes, until the pears begin to soften but still hold their shape.
- Remove from the oven and fill each pear half with crumbled blue cheese, chopped walnuts, and fresh thyme leaves.
- Return to the oven and bake for 8 to 10 minutes, until the cheese softens and slightly melts.
- In a small bowl, stir together the honey and Aleppo pepper.
- Drizzle the warm pears with the spiced honey and finish with a pinch of flaky sea salt before serving.
Notes
Substitute walnuts with pecans or pistachios for a different nutty flavor.
Use goat cheese instead of blue cheese for a milder, creamier filling.
Add dried cranberries or a drizzle of balsamic glaze for extra sweetness.
Store leftovers in an airtight container in the refrigerator for up to 2 days.
Reheat in a 350°F (175°C) oven for 8 to 10 minutes; avoid microwaving to preserve texture.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Roast
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed pear half
- Calories: 230 kcal
- Sugar: 18 g
- Sodium: 210 mg
- Fat: 14 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 20 mg
