Baked Stuffed Pears
Prep Time:
30 Minutes
Cook Time:
Yield
6
Ingredients
3 Anjou Pears
3 Lemons, juiced
3 oz, Blue Cheese, crumbled (Gorgonzola, Stilton)
1/3 C. Dried Cranberries or currants, chopped
1/3 C. Walnuts or pecans, toasted and chopped
1 C. Apple Cider
1/2 t. Vanilla Extract
1/3 C. Tawny Port
1/3 C. Light Brown Sugar, packed
1/4 C. Olive Oil
Salt & Pepper
Preparation
Preheat oven to 375
In a medium-sized mixing bowl, combine the cider, port, vanilla extract and brown sugar, whisking until sugar dissolves.
Line a baking sheet with parchment paper.
Peel the pears, leaving stems intact, and slice lengthwise into halves. With a sharp paring knife and melon baller or spoon, remove core and seeds, leaving space for the filling. Trim a small slice from the rounded side of each piece so they will lay flat. As you work, add each half to the mixing bowl and cover with basting liquid, then place, core side up, on the baking sheet. Once all pears are on the baking sheet, place in oven and use the mixture to baste the pears every 5 minutes. Remove from oven after 15 minutes.
Meanwhile, mix the toasted nuts, blue cheese and cranberries. Fill each pear half and return to oven for an additional 15 minutes, or when pears are cooked through. (pierces with a slight give with paring knife)
Whisk together lemon juice, olive oil and 1/4 cup of the basting liquid. Drizzle on the pears before serving. Serve warm over mixed greens.
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