📝 About This Recipe
This elegant dish captures the sophisticated balance of Northern Italian flavors, pitting the natural honeyed sweetness of ripe pears against the bold, piquant tang of Gorgonzola Dolce. As the pears roast, they caramelize into a tender, buttery texture that serves as the perfect vessel for melted cheese and crunchy, toasted nuts. Whether served as a refined autumn appetizer or a savory-sweet conclusion to a dinner party, this dish is a masterclass in contrasting textures and flavors.
🥗 Ingredients
The Fruit
- 4 pieces Bosc or Anjou Pears (ripe but firm, halved lengthwise with stems intact)
- 1 tablespoon Lemon Juice (freshly squeezed to prevent browning)
The Glaze
- 2 tablespoons Unsalted Butter (melted)
- 3 tablespoons Honey (wildflower or clover variety)
- 1 tablespoon Balsamic Vinegar (high quality or a balsamic glaze)
- 2 teaspoons Fresh Thyme (leaves stripped from the stem)
- 1/4 teaspoon Sea Salt (flaky variety preferred)
- 1/8 teaspoon Black Pepper (freshly cracked)
Toppings and Garnish
- 4 ounces Gorgonzola Dolce (crumbled, at room temperature)
- 1/2 cup Walnut Halves (roughly chopped)
- 1 cup Baby Arugula (for a fresh peppery bed)
- 1 teaspoon Extra Virgin Olive Oil (to lightly dress the greens)
👨🍳 Instructions
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1
Preheat your oven to 400°F (200°C). Line a large rimmed baking sheet or a shallow gratin dish with parchment paper to catch the bubbling juices.
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2
Prepare the pears by slicing them in half vertically. Use a melon baller or a small metal measuring spoon to gently scoop out the core and seeds, creating a neat circular well in the center.
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3
Slice a very thin sliver off the rounded back of each pear half; this creates a flat base so the pears sit securely in the pan without wobbling.
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4
Brush the cut sides of the pears with lemon juice immediately to maintain their beautiful pale color.
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5
In a small bowl, whisk together the melted butter, honey, balsamic vinegar, fresh thyme, salt, and black pepper until emulsified.
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6
Place the pears cut-side up on the prepared baking sheet. Using a pastry brush, generously coat the tops and the hollowed cores with the honey-balsamic glaze.
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7
Roast the pears in the center of the oven for 20-25 minutes. They should be tender when pierced with a knife and the edges should be beginning to turn a deep golden brown.
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8
While the pears roast, place the chopped walnuts in a small dry skillet over medium heat. Toast for 3-5 minutes, tossing frequently, until fragrant and slightly darkened.
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9
Remove the pears from the oven. Carefully spoon a generous tablespoon of crumbled Gorgonzola into the warm center of each pear.
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10
Return the pan to the oven for just 2-3 minutes, or until the cheese is soft, slightly melted, and glistening.
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11
Arrange a small bed of arugula on each serving plate, lightly drizzled with a touch of olive oil.
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12
Place two pear halves on each plate. Sprinkle the toasted walnuts over the top and drizzle any remaining warm juices from the baking pan over the dish.
💡 Chef's Tips
Choose Bosc pears for the best results; their dense flesh holds its shape beautifully during the roasting process. If you prefer a milder flavor, substitute the Gorgonzola with a creamy Goat Cheese or a mild Roquefort. Avoid over-ripened pears, as they will turn into mush in the high heat of the oven; look for fruit that gives slightly only at the stem. For an extra touch of decadence, add a tiny pinch of orange zest to the honey glaze before brushing. Ensure your Gorgonzola is at room temperature before adding it to the pears so it melts evenly and quickly.
🍽️ Serving Suggestions
Pair with a crisp, chilled glass of Prosecco or a late-harvest Riesling to complement the sweetness. Serve alongside thin slices of toasted ciabatta or salty prosciutto for a savory appetizer course. Accompany with a light balsamic reduction drizzle for extra visual flair and acidity. This dish works wonderfully as a side to a roasted pork tenderloin or a simple roast chicken. Finish the plate with a few cracks of pink peppercorns for a subtle floral heat.