Description
Tender baked pears filled with blueberries, raspberries, dried cranberries, and walnuts, finished with honey, cinnamon, fresh thyme, lemon zest, and creamy blue cheese for an elegant sweet-and-savoury dish.
Ingredients
For the Baked Pears
4 ripe but firm pears
1 tbsp fresh lemon juice
2 tbsp honey
1/2 tsp ground cinnamon
1/2 tsp vanilla extract
1/4 tsp salt
For the Berry Filling
1/2 cup (75 g) fresh blueberries
1/2 cup (75 g) fresh raspberries
1/3 cup (40 g) dried cranberries
1/3 cup (40 g) walnuts, roughly chopped
2 tbsp honey
1/2 tsp cinnamon
For the Topping
3 oz (85 g) blue cheese, crumbled
2 tbsp walnuts, toasted and chopped
1 tbsp fresh thyme leaves
1 tbsp honey, for drizzling
1 tsp lemon zest
Instructions
1. Preheat the oven to 375°F (190°C). Lightly grease a baking dish with a little olive oil or butter.
2. Wash the pears and cut them in half lengthwise. Use a small spoon to carefully remove the cores and seeds, creating a shallow cavity in the centre of each pear half while keeping the fruit intact.
3. Brush the cut sides of the pears lightly with fresh lemon juice to slow browning and add a fresh citrus note.
4. In a small bowl, gently combine the blueberries, raspberries, dried cranberries, chopped walnuts, honey, and cinnamon, taking care not to crush the fresh berries.
5. Arrange the pear halves cut-side up in the prepared baking dish. Spoon the berry and walnut mixture evenly into the hollowed centres.
6. Stir together the remaining honey, vanilla extract, cinnamon, and salt. Drizzle the mixture lightly over the filled pears.
7. Pour 2–3 tablespoons of water into the bottom of the baking dish. Cover loosely with foil and bake for 20 minutes.
8. Remove the foil and continue baking for another 10–15 minutes, until the pears are tender but still hold their shape and the berries are soft and juicy.
9. While the pears bake, place the additional walnuts in a dry skillet over medium-low heat. Toast for 3–4 minutes, stirring frequently, until fragrant and lightly golden. Remove from the heat and let cool slightly.
10. Remove the baked pears from the oven and immediately scatter the crumbled blue cheese over each warm pear half, allowing the cheese to soften gently from the heat.
11. Sprinkle the toasted walnuts, fresh thyme leaves, and lemon zest over the warm pears and berry filling.
12. Finish with a light drizzle of honey over the pears and berries.
13. Serve warm while the pears are tender, the berries are juicy, the walnuts are crunchy, and the blue cheese is slightly softened.
Notes
Choose ripe but firm pears so they soften during baking while still holding their shape. Bartlett, Bosc, and Anjou pears can all work well. Do not overbake the pears. They should be tender enough to cut easily while maintaining their structure. Fresh blueberries and raspberries provide the best juicy filling and vibrant colour, but frozen berries can also be used. Add frozen berries directly without thawing. Toast the walnuts for a few minutes in a dry skillet to bring out their natural flavour and extra crunch. Add the blue cheese after baking so it softens from the warmth of the pears without completely melting. Goat cheese or feta can be substituted for blue cheese. Goat cheese provides a softer, milder tang, while feta gives a saltier contrast. Pecans can be used instead of walnuts. Adjust the amount of honey according to the sweetness of the pears and berries. The pears can be prepared with the filling ahead of time and refrigerated until ready to bake. Add the blue cheese and final garnishes after baking. Store leftovers in an airtight container in the refrigerator and enjoy within a few days. Reheat gently or serve chilled or at room temperature. For a dessert-style presentation, serve a warm pear half with Greek yogurt or vanilla ice cream. Serve as a sweet-and-savoury appetizer or side dish alongside roasted vegetables, salads, or a selection of cheeses.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American