Best Roasted Pears And Blue Cheese Recipes

ROASTED PEARS WITH BLUE CHEESE AND WALNUTS

Steps:

• Preheat the oven to 375 degrees F.
• Arrange the pears, cut sides up, on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Strip the leaves from the thyme branches and sprinkle over the pears. Put the baking sheet in the oven and bake 20 minutes. Remove the baking sheet from the oven and spoon a generous teaspoon of crumbled cheese in the center of each pear half, return the pears to the oven and roast until they are tender and the cheese is soft, about 10 more minutes.
• Meanwhile, put the walnuts on another baking sheet and toast in the oven until golden brown and fragrant, about 5 minutes. Chop. When the pears are cooked, transfer them to a serving plate and sprinkle the toasted walnuts over the top. Serve hot.

HONEY-ROASTED PEARS WITH BLUE CHEESE AND WALNUTS RECIPE - (4.1/5)

Steps:

• Preheat the oven to 375 degrees. Cut the pears in half, then slice a thin sliver from the rounded side of each half so the pears can rest flat. Scoop out the core of each pear half with a melon baller. It doesn't have to be pretty, as you will later be filling the cavities with cheese and nuts. Pour the melted butter into a 9"x13" baking dish. Whisk in the honey and sugar. Arrange the pears, cut side down, on top of the honey-sugar mixture. Roast the pears until they are tender, about 30 minutes. Meanwhile, in a medium dry skillet, lightly toast the chopped walnuts over medium heat for 4 to 5 minutes, tossing occasionally, until they are fragrant, lightly browned in spots and softly hissing. Remove to a plate to cool. Remove the pears from the oven and gently flip them, cut side up. Baste the pears with the honey syrup and return them to the oven for 10 minutes. Remove the pears again and fill each cavity with a generous tablespoon of blue cheese. Return the pears to the oven and bake until the cheese has melted, about 5 minutes more. To serve, spoon some of the caramelized syrup onto serving plates, set the warm pear halves on top and sprinkle with toasted walnuts. Any leftovers can be stored, covered, in the refrigerator for 1 to 2 days and reheated in the microwave.

GREEN SALAD WITH ROASTED PEARS AND BLUE CHEESE

Steps:

• Preheat the oven to 400 degrees F.
• On a parchment-lined baking sheet, toss the pears with 1 tablespoon olive oil, salt, and pepper. Place in the oven and bake until the pear edges are golden, but the pieces are still firm, 12 to 15 minutes, turning halfway through. Tear the lettuce into bite-size pieces and place in a salad bowl.
• In a small bowl, whisk together the vinegar and mustard and drizzle in the remaining 3 tablespoons olive oil to make an emulsion. Season with salt and pepper and pour over the salad. Sprinkle with the pears, almonds, green onions, and blue cheese crumbles, and serve.

ROASTED PEARS WITH BLUE CHEESE AND WALNUTS

Steps:

• Preheat oven to 375 degrees F.
• Arrange the pears, cut side up, on a baking sheet.
• Drizzle with olive oil and sprinkle with salt and pepper.
• Strip the leaves from the thyme branches and sprinkle over the pears.
• Bake 20 minutes, then remove from oven and spoon a generous teaspoon of crumbled cheese in the center of each pear half.
• Return to oven and roast until they are tender and cheese is soft, about 10 minutes.
• Meanwhile, put the walnuts on another baking sheet and toast in the oven until golden brown and fragrant, about 5 minutes; chop.
• When the pears are cooked, transfer them to a serving plate and sprinkle with toasted walnuts.
• Serve hot.

ROASTED PEARS WITH BLUE CHEESE, CRANBERRIES AND NUTS

Steps:

• Preheat the oven to 375 degrees F.
• Toss the crumbled blue cheese, dried cranberries, and walnuts together in a small bowl. Set aside.
• Chop off the top of one pear to remove the stem. Peel and slice it lengthwise into halves. With a small sharp paring knife and a melon baler or small cookie scooper, remove the core and seeds leaving a round well. Remove a bit more from the center so you have a nice hole in each pear half. Trim a small slice away from the bottom rounded side of each pear half so that they will sit upright without wobbling. Place the pear halves in a baking dish core sides up and brush them all over with lemon juice using a pastry brush. Repeat with all the pear halves. Use a 2 to 2 1/2 quart shallow casserole dish so that the pear halves all fit snuggly in the dish.
• Stuff each pear hole with some of the cheese mixture, mounding it on top of the holes and packing it slightly.
• Combine the apple cider, port, pear liquor and brown sugar in a small bowl. Stir well to dissolve the sugar. Pour the mixture by tablespoons over each pear half letting the excess run over in to the dish.
• Bake the pears, basting each half every 10 minutes with the cider mixture, for 30 minutes, or until the pairs are tender. Set aside to cool. Serve warm or at room temperature.

ROASTED PEARS AND BLUE CHEESE

Steps:

• Toss the pear slices in brown sugar and place in baking dish.Dot with butter. Roast in 350 º F oven for about 20 min until pears are soft but not breaking up. Place blue cheese slice on top of pears and return to the oven for a few minutes until the cheese is warm & just starting to melt. Serve warm with creme fresh or thick yoghurt.