For this delicious dessert, Bosc pears seemed to fit the bill perfectly! Although several types of pears are available, the four main varieties are as follows:
Bosc pears are easily recognized by their slender shape and russet skin, and its dense and grainy texture has a hint of nuttiness. The Bosc pear retains its firm bite — even fully ripe — making it perfect for baking or cooking.
Anjou pears are egg-shaped and thin-skinned, and they can be bright green or deep crimson in color. This juicy pear has a delicate flavor and a creamy texture. When the pear is firm, it’s great for poaching. grilling, baking, and braising — and when ripe, it’s best enjoyed raw.
Forelle pears are bright yellow-green with red speckles. It is a small pear with a round base tapering evenly to a short neck. Forelle pears are sweet, pleasantly juicy and crisp, and they hold up well to cooking.
Seckel pears are about 2½ inches high and are almost as big around, with an olive complexion and a beautiful crimson blush. They are also known as “sugar pears” — and their flesh is crisp, moist, and very sweet. Seckel pears are ideal for poaching, braising, roasting, canning, or pickling.
4 ripe Bosc pears, halved and cored
1/2 cup blue cheese, crumbled
1/4 cup chopped walnuts, toasted
1 tablespoon honey (plus extra for drizzling)
1 tablespoon balsamic vinegar
1/4 teaspoon freshly-ground black pepper
Fresh thyme sprigs, to garnish
For the Pears:
Preheat oven to 375°F. Slice pears in half; use a melon baller or spoon to remove and discard the core. Place pear halves, cut side up, on a baking sheet; set aside.
For the Filling:
Combine in a small bowl the cheese, toasted walnuts, and honey; blend the mixture together until well incorporated., then carefully spoon it into the center of each pear half, pressing gently to pack the filling into the pear.
For the Pears:
Drizzle balsamic vinegar over the stuffed pears, season with a pinch of black pepper, and bake 20-25 minutes, or until pears are tender and cheese is slightly melted and bubbly.
NOTE: When selecting pears for this dessert, choose pears that are ripe — but are still firm! Some crumbled goat cheese may also be sprinkled onto the pears (along with the blue cheese) for added richness. Two halves per person is the recommended serving size for this dish, and as an elegant dessert it is suggested that the pears be served warm. If preferred, single pear halves may be used to serve 8 guests. Also, if the pears are refrigerated thoroughly before serving, the chilled pear halves make a very refreshing appetizer — instead of dessert!
To Serve as Dessert;
Remove pears from the oven, drizzle with additional honey, garnish with fresh thyme sprigs, and serve warm — 2 halves per person. —Serves 4
😊😊😊 With thanks to Souha Souha for publicly sharing this recipe. Unfortunately, I do not know this person … but I do know that my friends will enjoy this special treat as well! 😊😊😊