Tender baked pears filled with creamy goat cheese, sweet-tart cranberry sauce, and a crunchy cinnamon oat topping make an elegant yet simple dessert.

1 1/2 cups fresh cranberries

6 tablespoons granulated sugar

4 medium red or green Bartlett pears

2 tablespoons fresh lemon juice

1/4 cup old-fashioned rolled oats

2 tablespoons chopped walnuts or pecans

1/2 teaspoon ground cinnamon

1 tablespoon butter, melted

1 tablespoon brown sugar

4 ounces goat cheese

2 tablespoons honey

1/4 cup water

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Preheat the oven to 425°F.
In a small saucepan, combine cranberries, water, and granulated sugar over medium-high heat. Simmer for 7 to 8 minutes until slightly thickened, then set aside.
Cut pears in half lengthwise and scoop out the centers to create a cavity. Trim a thin slice from the bottoms so they sit flat, then brush with lemon juice.
Arrange pears in a baking dish and bake for 17 to 20 minutes until just tender.
Mix oats, nuts, cinnamon, melted butter, and brown sugar in a bowl. Spread some on pears and the rest on a lined baking sheet. Bake for 8 to 10 minutes until toasted, then cool and crumble.
In a small bowl, mix goat cheese and honey until smooth.
Fill each pear half with goat cheese mixture, top with cranberry sauce, and finish with oat crumble. Drizzle with extra honey if desired and serve.

Swap walnuts with pecans for a richer flavor.

Add nutmeg or ginger for extra warmth.

Use maple syrup instead of honey for variation.

Store leftovers in the refrigerator for up to 2 days.

Reheat in the oven at 325°F for best texture.