Drunken Roasted Pears With Blue Cheese, Cranberries And Honey
Adapted from Ina Garten My DRUNKEN ROASTED PEARS WITH BLUE CHEESE, CRANBERRIES AND HONEY creation is a decent challenge for all fans of culinary experiments and flavor combinations – a special surprise for a special occasion.
Total Steps
10
Ingredients
14
Tools Needed
7
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- 3 ripe but firm pears
- 6 tablespoons freshly squeezed lemon juice
- 2 tablespoons butter
- 3 ounce coarsely crumbled sharp blue cheese
- 1/4 cup dried cranberries
- 1/4 cup walnut halves, toasted and chopped
- 3 tablespoons honey
- 1/2 cup white wine
- 3 tablespoons dark rum
- 6 ounce baby arugula(optional)
- 50 gram caramelized walnut halves(optional)
- 1 tablespoons olive oil(optional)
- 1 tablespoons freshly squeezed lemon juice(optional)
- Salt(optional)
Instructions
Step 1
Preheat the oven to 375 degrees F.
Step 2
Slice the pears 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 and add some butter.
Step 3
Trim a small slice away from the rounded sides of each pear half so that they will sit in the baking dish without wobbling.
Step 4
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.
Step 5
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.
Step 6
In the same small bowl, combine the white wine, dark rum and honey, stirring to dissolve the honey. Pour the mixture over and around the pears.
Step 7
Bake the pears, basting occasionally with the wine mixture, for 30 minutes, or until tender. Set aside until warm or at room temperature.
Step 8
Optional: Just before serving, whisk together the olive oil, lemon juice, and 1/4 cup of the basting liquid in a bowl.
Step 9
Optional: Divide the arugula among 6 plates and top each with a pear half.
Step 10
Optional: Drizzle each pear with some of the basting liquid, sprinkle with salt, arrange the caramelized walnut halves and serve warm.