Roasted Pears with Stilton, Herbs, and Honey

Recipe by: Catherine Pla

Yield: 4 servings

Roasted Pears with Stilton, Herbs, and Honey

These are an elegant addition to any dinner plate. I serve them as a side dish since they are savory/sweet, but you could choose to serve them for dessert. Make sure your pears are not too ripe; if they are yellow and very soft, they will fall apart. If you don’t like pears, try apples. Feel free to try a different blue cheese, or brie or goat cheese if you don’t have Stilton. Enjoy!

• 2 medium pears, halved and cored (I used Bartlet but Bosc is also good)

• 2 T cranberry relish

• 2 sprigs each thyme and rosemary

• 2 oz Stilton cheese, or any blue cheese

• Olive oil

• 2 T pine nuts

• Kosher salt and black pepper

• Honey

Line a sheet pan with parchment. Position a rack in the lower third of the oven and preheat to 400°F.

Chop herbs. Core pears generously so the cavity is a little larger than it normally would be, allowing more room for filling. Slice off a bit of the bottom of each pear half so they don’t roll around on the sheet pan.

Place about a teaspoon (or more if you wish) of cranberry relish in each cavity. Top with Stilton, herbs, and pine nuts. Drizzle with olive oil and season with salt and pepper.

Roast pears about 15 minutes, until cheese has melted and pears have softened somewhat (if your pears are very firm, before filling, drizzle with olive oil and turn cut side down on the sheet pan, and roast 5-7 minutes before filling). Drizzle with honey if desired and serve.