Elegant enough for the first course of a dinner party – but easy enough for a weeknight side dish – these roasted pears stuffed with dried cranberries, walnuts, and goat cheese are a healthy and tasty way to top a bed of lightly dressed greens.
Pears are a wonderful fruit to roast because they become tender without losing their shape. The hollowed-out pear halves become the perfect vessel for any combination of dried fruit, nuts, and cheese that your heart desires.
I suggest roasting extra pears and enjoying them for lunch the next day!
Roasted Stuffed Pears
inspired by Ina Garten’s Roasted Pears with Blue Cheese
Serves 2 as a side dish
- 1 ripe but firm Anjou pear
- 1 Tbsp dried cranberries
- 1 Tbsp chopped toasted walnuts
- 1 Tbsp crumbled goat cheese
- 1/4 cup apple cider
- 1 Tbsp pure maple syrup
- Preheat oven to 375*F.
- Peel the pear and slice it lengthwise in half. With a melon baller or small spoon, scoop out the core and seeds, leaving an indentation for the stuffing. Place pear halves in a baking dish.
- In a small bowl, mix together the dried cranberries, walnuts, and goat cheese. Divide the stuffing mixture evenly among the pear halves, mounding it on top of the indentation.
- In the bowl, whisk together the apple cider and maple syrup. Pour mixture over and around the pears. Bake for 30 minutes, occasionally basting the pears with the cider mixture. Serve warm or at room temperature on a bed of greens, dressed with the cider mixture.