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These Roasted Pears with Blue Cheese have become my favorite dinner party recipe. I stumbled on the combination years ago when trying to use up leftover cheese from a party platter. Now they're my go-to when I want to impress without spending hours in the kitchen. The way the warm pears melt that tangy blue cheese while the honey drips down the sides it's pure magic.
Why This Recipe Works
Let me tell you about the first time I served these pears. My friend who claims she hates blue cheese couldn't stop eating them. It's that perfect balance sweet juicy pears creamy cheese crunchy walnuts and that drizzle of honey brings it all together. They look fancy but they're actually so simple to make.
Everything You Need
- Pears: I love using Bosc pears they hold their shape beautifully.
- Brown sugar: Just a touch brings out the pears' natural sweetness.
- Blue cheese: Get the good stuff it really makes a difference.
- Honey: Local honey adds such nice flavor.
- Walnuts: Toast them first it's worth the extra step.
Getting Those Pears Ready
- First Steps
- I always start by picking the prettiest pears in the bunch. Cut them in half but keep those stems on they make such a beautiful presentation. I use my melon baller for the perfect little hollow it's become my favorite kitchen tool for this recipe.
- Setting Up
- I arrange them in my favorite ceramic baking dish the white one really shows off their beautiful color.
Time to Bake
Let me share my favorite part about this recipe that amazing smell when the pears are baking. A little sprinkle of brown sugar goes a long way here. I cover them with foil and let them do their thing in the oven. Your kitchen will smell like heaven.
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Creating the Filling
While the pears are baking I mix up that gorgeous filling. The blue cheese needs to be room temperature for the best texture. I love watching the honey marble through the cheese when I mix them together. Those toasted walnuts add the perfect crunch.
Putting It All Together
This is where the magic happens. Those warm pears get filled with our cheese mixture like little boats of deliciousness. Back into the oven they go just long enough for that cheese to get all melty and gorgeous.
Time to Serve
These pears are so versatile. Sometimes I serve them as a fancy starter sometimes they're dessert. My favorite wine shop owner suggested pairing them with a crisp Sauternes it's perfect. During the holidays I'll add them to my cheese board they're always the first thing to disappear.
Mix It Up
Over the years I've played around with different cheeses. When my sister who can't handle strong blue cheese visits I use creamy goat cheese instead. Sometimes I'll swap the walnuts for pecans especially around the holidays. Don't be afraid to make it your own.
Save Some For Later
If you're lucky enough to have leftovers they'll keep nicely in the fridge. Just warm them gently in the oven never the microwave. Though honestly in my house leftovers are rare everyone always wants seconds.
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Getting Perfect Results
Here's what I've learned after making these countless times choose pears that are ripe but still firm. Too soft and they'll fall apart too hard and they won't bake properly. Give them a gentle squeeze at the neck that's how you'll know they're just right.
Perfect For Everyone
One thing I love about this recipe is it's naturally gluten free. I have so many friends with dietary restrictions and it's nice to have something elegant everyone can enjoy. Just double check your cheese labels some blue cheeses can have additives.
Holiday Star
These pears have become a tradition at our holiday gatherings. They look so festive and elegant on the table. Last Christmas I made a double batch and people were still talking about them at Easter.
Perfect Partners
While these are amazing on their own I love serving them with a lightly dressed arugula salad. That peppery bite works beautifully with the sweet pears. Sometimes I'll drizzle aged balsamic over everything it takes it to another level.
Choosing Your Pears
I always grab a couple extra pears because you never know which ones will be perfect inside. Bosc are my favorite but Anjou work beautifully too. In fall when the red pears are in season they make such a striking presentation.
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Sweet Options
Sometimes I'll use maple syrup instead of honey especially in fall. Each sweetener brings its own character to the dish. My friend who keeps bees gave me some lavender honey once it was incredible in this recipe.
Time Saving Tips
I've learned to prep everything while the pears bake. Mix the filling get your serving plates ready. That way when they're done you can move quickly while everything's the perfect temperature.
Adding Extra Warmth
On chilly nights I'll add a tiny pinch of cinnamon to the brown sugar. The warm spice with the honey and pears just works. My kitchen smells like a fancy bakery and everyone asks what smells so good.
Common Questions
People always ask if they can prep these ahead for parties. You can partially bake the pears earlier in the day just save the filling and final bake until right before serving. That way they're warm and perfect when you need them.
More Than Just A Recipe
These roasted pears have become more than just another dish in my recipe collection. They're celebration food date night dessert and my signature contribution to family gatherings. Every time I make them I think of all the happy moments they've been part of. That's what cooking is all about isn't it?
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Frequently Asked Questions
- → What type of pears work best?
Sweet red pears are ideal, but any sweet variety will work. If using tarter pears, adjust sugar and honey amounts accordingly.
- → How do I know when the pears are done?
A knife should easily insert into the thickest part without resistance. If still firm, continue baking until tender.
- → Can I make these ahead?
These are best served warm, but you can roast the pears ahead and add the filling just before the final baking step.
- → What can I substitute for blue cheese?
While blue cheese provides the best flavor balance, you could try gorgonzola or another strong cheese for similar results.
- → Why leave the stems intact?
The stems are left purely for presentation. They can be removed if preferred without affecting the taste.