Roastedpearswithbluecheese Recipes

Steps:

• Preheat the oven to 375 degrees F.
• Arrange the pears, cut sides up, on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Strip the leaves from the thyme branches and sprinkle over the pears. Put the baking sheet in the oven and bake 20 minutes. Remove the baking sheet from the oven and spoon a generous teaspoon of crumbled cheese in the center of each pear half, return the pears to the oven and roast until they are tender and the cheese is soft, about 10 more minutes.
• Meanwhile, put the walnuts on another baking sheet and toast in the oven until golden brown and fragrant, about 5 minutes. Chop. When the pears are cooked, transfer them to a serving plate and sprinkle the toasted walnuts over the top. Serve hot.

Steps:

• Spread soft blue cheese on pear slices and drizzle with honey.

Steps:

• 1. Use apple corer to remove core from pear. Crosswise cut pear into 1/4-inch-thick rings. In small bowl toss together pear rings and olive oil. Arrange in single layer on baking sheet lined with parchment paper. Bake at 400degrees F for 27 to 30 minutes or until soft and beginning to brown, turning once after 15 minutes. Set aside.
• 2. When pears are cool enough to handle, cut each ring into quarters.
• 3. Spread scant teaspoon of blue cheese on each KEEBLER TOWN HOUSE Original cracker. Top each with pear piece and pecan half.
• *NOTE: If you can't find glazed or candied pecan halves at your grocery store, make your own. In small saucepan combine 1/4 cup sugar, 2 tablespoons light corn syrup, 1 tablespoon butter and 1/8 teaspoon salt. Bring to boiling over high heat. Stir in 1 1/2 cups pecan halves. Cook, stirring constantly, for 3 minutes. Spread in single layer on baking sheet lined with foil and sprayed with cooking spray. Bake at 350degrees F for 12 to 15 minutes or until bubbling and browned, stirring once after 7 minutes. Cool completely. Break up. Store in airtight container for up to 1 week.

Steps:

• Preheat the oven to 375 degrees. Cut the pears in half, then slice a thin sliver from the rounded side of each half so the pears can rest flat. Scoop out the core of each pear half with a melon baller. It doesn't have to be pretty, as you will later be filling the cavities with cheese and nuts. Pour the melted butter into a 9"x13" baking dish. Whisk in the honey and sugar. Arrange the pears, cut side down, on top of the honey-sugar mixture. Roast the pears until they are tender, about 30 minutes. Meanwhile, in a medium dry skillet, lightly toast the chopped walnuts over medium heat for 4 to 5 minutes, tossing occasionally, until they are fragrant, lightly browned in spots and softly hissing. Remove to a plate to cool. Remove the pears from the oven and gently flip them, cut side up. Baste the pears with the honey syrup and return them to the oven for 10 minutes. Remove the pears again and fill each cavity with a generous tablespoon of blue cheese. Return the pears to the oven and bake until the cheese has melted, about 5 minutes more. To serve, spoon some of the caramelized syrup onto serving plates, set the warm pear halves on top and sprinkle with toasted walnuts. Any leftovers can be stored, covered, in the refrigerator for 1 to 2 days and reheated in the microwave.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cut top quarter of pears off; create a well by scooping out the core, being careful not to puncture the bottom of the pear. Arrange pears in a shallow baking dish.
• Drizzle maple syrup over pears. Place 1 tablespoon brown sugar and 1 tablespoon butter in each pear; sprinkle with cinnamon.
• Bake in preheated oven until pears are easily pierced with a fork, 35 to 50 minutes. Serve with ice cream.

Steps:

• Preheat oven to 375 degrees F.
• Arrange the pears, cut side up, on a baking sheet.
• Drizzle with olive oil and sprinkle with salt and pepper.
• Strip the leaves from the thyme branches and sprinkle over the pears.
• Bake 20 minutes, then remove from oven and spoon a generous teaspoon of crumbled cheese in the center of each pear half.
• Return to oven and roast until they are tender and cheese is soft, about 10 minutes.
• Meanwhile, put the walnuts on another baking sheet and toast in the oven until golden brown and fragrant, about 5 minutes; chop.
• When the pears are cooked, transfer them to a serving plate and sprinkle with toasted walnuts.
• Serve hot.

Steps:

• Preheat the oven to 375 degrees F.
• Peel the pears and slice them lengthwise into halves. With a small sharp paring knife and a melon baller, remove the core and seeds from each pear, leaving a round well for the filling. Trim a small slice away from the rounded sides of each pear half so that they will sit in the baking dish without wobbling. Toss the pears with some lemon juice to prevent them from turning brown. Arrange them, core side up, in a baking dish large enough to hold the pears snugly.
• Gently toss the crumbled blue cheese, dried cranberries, and walnuts together in a small bowl. Divide the mixture among the pears, mounding it on top of the indentation.
• In the same small bowl, combine the apple cider, port, and brown sugar, stirring to dissolve the sugar. Pour the mixture over and around the pears. Bake the pears, basting occasionally with the cider mixture, for 30 minutes, or until tender. Set aside until warm or at room temperature.
• Just before serving, whisk together the olive oil, 1/4 cup of lemon juice, and 1/4 cup of the basting liquid in a large bowl. Divide the arugula among 6 plates and top each with a pear half. Drizzle each pear with some of the basting liquid, sprinkle with salt, and serve warm.

Steps:

• Preheat oven to 400°F.
• Melt butter in an 8-inch square glass baking dish in middle of oven, about 3 minutes.
• Arrange pears, cut sides down, in 1 layer in butter and roast in middle of oven until tender, about 20 minutes.
• Pour vinegar over pears and roast 5 minutes more.
• Transfer pears, cut sides down, to serving plates with cheese and spoon some of juices from baking dish over pears. Drizzle pears and cheese with honey and sprinkle with pepper.

Steps:

• Preheat oven to 350°F.
• Peel, if you wish (I leave them unpeeled) Slice pear in half lengthwise, scoop out seeds to make a nice circle. Spray with veggies spray and set aside in a gratin dish sprayed with veggie spray, cut side up.
• In a small bowl mix together, cream cheese, salt, nutmeg and 1 teaspoon honey. Fill each pear half cavity with half of the cheese mixture.
• Place a half walnut on top of the cheese mixture; lightly press it down. Drizzle pear halves with remaining teaspoon of honey.
• On centre grate in oven, roast at 350°F for about 1 hour or until soft. Test with a toothpick at about 45 minutes.

Steps:

• Preheat oven to 425 degrees F.
• Remove the yellow peel from the lemon in 1/2 inch strips and place them in a shallow baking dish that is large enough to hold all the pears.
• Using a small paring knife, cut out about 3/4 of each pear's core from the bottom, leaving the pear intact.
• Squeeze the lemon juice into a bowl.
• Using a basting brush, brush the inside of each pear with lemon juice and sprinkle it with sugar.
• Brush each pear with melted butter.
• Place remaining sugar on a large cutting board or a sheet of waxed paper.
• Roll each pear in sugar so it is evenly coated and place in the baking dish.
• Slice vanilla bean lengthwise down the center and scrape out the seeds.
• Place the seeds and pod in the baking dish.
• Add the water and Grand Marnier.
• Bake the pears for 45 minutes, basting occasionally with the liquid in the dish.
• If they're getting too brown, loosely cover with foil.
• Serve with leftover syrup and vanilla ice cream.