Roasted Pears with Blue Cheese
From Back to Basics, by Ina Garten, page 96
Servings Prep Time
6people 10minutes
Cook Time Passive Time
30 minutes 30minutes
Servings Prep Time
6people 10minutes
Cook Time Passive Time
30 minutes 30minutes
Ingredients
Instructions
  1. Preheat Oven to 375 degrees.
  2. Peel the pears (or not if you wish to leave the skins on like I did) and slice them lengthwise into halves. With a small knife or melon baller, remove the core and seeds from each pear, leaving a round well for the filling. Trim a small slice away from the founded sides of each pear half so that they will sit in the baking dish without wobbling. Toss the pears with some lemon juice to prevent them from turning brown. Arrange them, well side up, in a baking dish.
  3. Gently toss the crumbled blue cheese, dried cranberries, and walnuts together in a small bowl. Divide the mixture among the pears, mounding it in the well.
  4. In the same bowl, combine the apple cider, port, and brown sugar, stirring to dissolve the sugar. Pour the mixture over and around the pears. Bake, basting occasionally with the cider mixture, for 30 minutes, or until tender. Set aside for about 30 minutes until warm or room temp.
  5. Just before serving, whisk together the olive oil, 1/4 cup lemon juice, and 1/4 cup of the basting liquid into a bowl with some salt and pepper to taste. Toss with the arugula and divide among 6 plates and top each with a pear half. Drizzle each pear with some of the basting liquid and serve.
Recipe Notes

You can honestly swap out the cheese in this recipe with some sharp cheddar or leave it out. I also tried this recipe with some apples instead of pears and it works perfectly!

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