Baked Pears with Gorgonzola Recipe by Morgan McGlynn Carr
Perfect for Autumn
Ripe pears stuffed with creamy Gorgonzola cheese is one of the best pairings – and this amazing dish even has a ‘bridge’ in the form of chopped walnuts, too. Baked to perfection, drizzled with honey and garnished with thyme, this is altogether a great appetizer for an autumn spread.
Ingredients
SERVES 4
4 ripe pears, halved lengthways
100g/3½oz Gorgonzola, cubed
A handful of chopped walnuts
2 tablespoons salted butter, melted
2 tablespoons runny honey, plus optional extra to serve
Sea salt and freshly ground black pepper
A few picked thyme leaves, to sprinkle
Method
Preheat your oven to 190°C/170°C fan/375°F/Gas 5.
Using a teaspoon, scoop out and discard the seeds and core of the pear halves to create a cavity in each one. Stuff each pear half with equal amounts of the cheese, then season with salt and pepper and top with chopped walnuts, pressing the ingredients down lightly to fill the cavity in each pear.
Place the stuffed pear halves in a baking dish, filled side up, and drizzle them with the melted butter and honey.
Bake the filled pears for 25–30 minutes, or until the flesh is tender and the cheese is melted and golden brown. Remove the pears from the oven and sprinkle with thyme leaves and more honey for extra sweetness, if you like. Serve warm.
Inspiration
Discover The Journal, home to a host of our most delicious stories.
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The Wonderful World of Cheese with Morgan McGlynn Carr