Blue Cheese Honey-Baked Pears
The pears are best if they’re still a little firm teetering on the edge of ripeness. I used Bosc pears (the brown skinned variety) because they hold their shape well when baked or poached but it you can’t locate them, any variety will do in a pinch.
Servings: 4
- 4 almost ripe Bosc pears
- 2 Tbsp honey plus extra for drizzling
- 8 tsp apricot jam about 3 Tbsp
- 2 oz cut or broken into 8 pieces
- Pinch sea salt & course black pepper
- 2 Tbsp toasted, chopped walnuts
- Greens to serve such as arugula, baby spinach leaves or spring mix
- Heat the oven to 400°F (200°C).
- Cut each pear in half lengthways. Use a melon baller, small ice cream scoop or a small teaspoon to remove the core. Place the pears into a baking dish, cut side up.
- Drizzle the cut side of each pear half with a little honey and use a pastry brush to make sure the whole surface is coated.
- Spoon the jam into each pear cavity. Top with blue cheese. Sprinkle with salt and pepper. Bake for 15 to 20 minutes or until pears are lightly browned and the cheese is melted.
- Arrange pears on the salad greens (make sure to dress the greens with a little olive oil and vinegar of your choice – I like white balsamic). Sprinkle with walnuts and drizzle with more honey. Serves 4 to 8.