When you decide on the best pear to use in this dish, choose a firm pear. You don’t want them to get mushy when cooked. Both Anjou and Bosc pears work in this recipe. When scooping out that center core, I recommend using a grapefruit spoon. This is one of the best tools in my kitchen. The rough edges make it perfect for scooping out that hard core.
I’ve used a Gorgonzola blue cheese in this dish but any blue cheese will work. Not a fan of blue cheese? Use one of your favorite melting cheeses for a slightly different flavor profile. Baked brie with pears is a classic combination but really, baked pears with cheese can be made with any cheese of your choosing.
You’ll want to brush the cut sides of the fruit with the butter flavored olive oil and sprinkle with salt and pepper. Yes, regular olive oil works just fine. I just fill the cavities I created in the middle of the pear halves with the cheese. Fill it with as much as can fit. You are now ready to bake the pears.
Place in a 350 degree oven for 15-20 minutes until slightly brown and slightly softened. The fruit should be warmed through and the cheese starting to melt just a little. NOTE: that is for blue cheese which won’t melt a lot. If you’ve used soft cheeses like brie or Fontina, the cheese will be completely melted.
The real flavor twists in this dish come from the use of artisanal flavored olive oil and balsamic vinegar. I’ve used just a touch of the butter flavored olive oil to moisten the fruit and give it added flavor. By reducing the cinnamon flavored balsamic vinegar to a syrup, you are getting a concentrated hit of cinnamon and the sweetness really comes out. Cinnamon pears, honey and cheese is just a winning combination. Let the balsamic cook down until syrupy. You should still be able to pour it but it will be thick and delicious.
Just drizzle this on the baked pears when they come out of the oven and don’t forget to sprinkle the dish with some flaky salt to finish it. That salt brings the whole dish together.
Some of my other favorite ways to use artisanal olive oil and vinegars in desserts can be found in these recipes. They really make these dishes POP!
Looking for other recipes using blue cheese? I’ve got a couple of my favorites here:
Pears and Gorgonzola
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 2 Firm Bosc or Anjou pears, cut in half and core scooped out
- 1 Tbsp. Butter flavored olive oil
- 4 Tbsp. Crumbled Gorgonzola blue cheese
- 10 rinds of fresh black pepper
- 2 Tbsp. Honey
- 1/4 Cup Cinnamon flavored balsamic vinegar
- Flaky salt to finish (optional)
Instructions
- Preheat the oven to 350 degrees.
- Prep your pears by slicing them in half length wise leaving the stem in place if still attached. Scoop out the core and seeds of the pear with a spoon. Discard. This will leave a shallow well in the middle of each pear half. Using a pastry brush, brush the cut sides of the pear with the butter flavored olive oil.
- Fill that cavity with a tablespoon of the Gorgonzola crumbles and place in a small casserole dish. Grind fresh black pepper on top. Bake for 15-20 minutes until the cheese is melting and the pears are slightly soft and warmed through.
- While the pears are baking, pour your cinnamon flavored balsamic vinegar into a small sauce pan and boil over medium heat until reduced by half. Let cool a bit. The vinegar will get thick and syrupy as it cools.
- When the pears come out of the oven, drizzle the pears with the honey and then the reduced cinnamon balsamic vinegar. Sprinkle with the flaky salt to finish. Serve with a knife and fork and enjoy!
