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This fancy blue cheese filled pear starter turns basic items into a classy dish that perfectly mixes sweet, salty and rich tastes. The soft, warm pears work as the ideal base for smooth blue cheese and crunchy walnuts, while a splash of flavored honey ties it all together.
I first brought these filled pears to a Christmas party last winter, and they were gone quicker than anything else. They've now become my go-to appetizer when I want to wow friends without spending all day cooking.
Ingredients
- Bosc pears: Chosen for their sturdy flesh that doesn't fall apart when cooked
- Extra virgin olive oil: Makes the pears brown nicely when baked
- Danish blue cheese: Gives that perfect creamy feel and strong taste
- Chopped walnuts: Add that needed crunch and nutty flavor
- Fresh thyme: Brings a lovely smell that makes the whole dish better
- Honey: Creates a yummy sweet topping that works with the tangy cheese
- Aleppo pepper: Adds just a touch of warmth and extra flavor to the honey
- Flaky salt: Gives a nice texture change on top
Step-by-Step Instructions
- Get the oven ready:
- Warm your oven to 400°F. This heat works great for getting the pears soft while making them brown without burning. Put your rack right in the middle so everything cooks the same.
- Get the pears ready:
- Cut the pears down the middle from stem to bottom, making two equal sides. Use a small spoon to dig out the middle part with seeds, making a nice hole for the filling. Put them in a cast iron pan or baking dish with the flat part facing up. Pour a bit of olive oil on each pear half and add a tiny bit of salt and pepper. Then flip them over so the flat side is down.
- First baking round:
- Put the pan or dish in your hot oven. Let the pears cook for 15 minutes. This first cooking makes the fruit soft and starts to brown the cut part. The pears should be getting tender but still keeping their shape.
- Put the filling in:
- Take the pears out and carefully turn them so the cut side is up. In each hollow spot, put some crumbled blue cheese, chopped walnuts, and fresh thyme leaves. Try to mix all three things evenly in each pear. Put the filled pears back in the oven for 8 to 10 minutes. This second cooking will warm the cheese just enough to soften it without making it all melty.
- Make the honey topping:
- While the filled pears are cooking, mix the honey and Aleppo pepper in a small bowl. Stir it up well so the pepper mixes all through the honey. This sweet and slightly spicy mix will go on top of the finished pears.
- Time to eat:
- When the pears are done, carefully move them to a nice plate or give everyone their own. Drizzle each pear with the spicy honey mix. Finish with a bit of flaky salt and more fresh thyme if you want. Serve them right away while they're still warm.
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The blue cheese actually started this whole idea at my house. I had some left from a party platter and wanted to use it in a new way. The first time I tried it with a warm pear, I knew I'd found something really special that would be my new party trick.
Finding Good Pears
Bosc pears work best here because they stay firm and keep their shape when cooked. Try to find pears that are just starting to ripen—still firm but give a little when you press near the stem. Totally ripe or soft pears will turn to mush when baked. If your pears are too hard, leave them out at room temp for 1-2 days first. Anjou pears can work too if you can't find Bosc, but skip Bartlett pears as they get too soft when heated.
Cheese Variations
Danish blue cheese gives that nice mix of creamy and strong flavor, but you can try other cheeses too. Gorgonzola dolce works as a milder option if blue cheese seems too strong for you. Roquefort kicks things up a notch for people who really love blue cheese. If you want something less strong, try goat cheese mixed with a bit of honey, or even brie with some fresh herbs sprinkled in. Each cheese creates its own tasty version.
Serving Suggestions
These filled pears fit many different settings. You can serve them as a fancy first course before dinner, just make sure to give everyone small plates and forks since they can get messy. For something more relaxed, add them to a cheese board with crusty bread, more nuts, and fresh fruit. They're also great for a light lunch with a simple arugula salad dressed with lemon and oil. For wine, pick something sweet enough to match the blue cheese—a Sauternes, sweet Riesling, or tawny port all work really well.
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These blue cheese filled pears really steal the show—easy to make, packed with flavor, and totally memorable.
Frequently Asked Questions
- → Can I use a different type of pear?
Sure thing, though Bosc pears work best since they stay firm when baked, you can try Anjou or Concorde pears too. Just don't pick really soft ones like Bartlett because they'll turn mushy in the oven.
- → What can I substitute for blue cheese?
If blue cheese tastes too strong for you, try goat cheese, brie, or mild gorgonzola dolce instead. They'll still give you that nice creamy texture when they melt but won't pack such a punch.
- → Is there a nut-free alternative?
For folks who can't eat nuts, swap out the walnuts for toasted pumpkin seeds, sunflower seeds, or even some crunchy herbed breadcrumbs. These will still give you that nice crunch against the soft pear.
- → What can I use instead of Aleppo pepper?
Don't have Aleppo pepper? No problem. Mix some sweet paprika with a tiny bit of cayenne, or just crush up some red pepper flakes really fine. You can add more or less depending on how spicy you want it.
- → How do I serve these stuffed pears?
These fancy pears work great as a starter, a side next to roasted meat, or as part of a cheese platter. They taste best when they're still warm and the cheese is a bit melty.
- → Can I prepare these pears ahead of time?
You can get a head start by doing the first baking step early. Just bake the pear halves, pop them in the fridge, then stuff them with cheese and finish baking when you're ready to eat. Always add the honey right before serving though.