Ingredients
2-3 servings- 2 Medium size ripe pears, halved, but not peeled or cored ( I am glad I didn't peel it because the skin helped keep the shape and was quite good, I did core just a round dip for the blue cheese though)
- Extra-virgin olive oil
- 1 Tbsp freshly squeezed Meyer Lemon juice
- 1/8 bunch fresh thyme(optional since I didn't use it :))
- Salt and freshly ground black pepper
- 1/8 cup crumbled good-quality blue cheese ( I used Roquefort and do adjust down to taste if you don't like too much blue cheese, I covered just about 1/2 of the dip where the core was)
- 1/8 cup walnut pieces (I used caramelized walnuts ..Yum)
Preparation
1. Preheat the oven to 375 degrees F.
2. Wash and cut the pears in half, use a melon baller or small tea spoon to core a little dip in the pear halves. Drizzle with lemon juice.
3. Arrange the pears, cut sides up, on a baking sheet (I used a well buttered Pyrex dish. I also cut a bit of the down sides of the pear so they sit still in the dish :-)). Drizzle with olive
oil and sprinkle with salt and pepper. Strip the leaves from the thyme branches and sprinkle over the pears if you use them.
4. Put the baking sheet in the oven and bake 20 minutes. Remove the baking sheet from the oven and spoon a 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.
5. Sprinkle with chopped caramelized walnuts and serve hot
Note: If you are using plain walnuts, put them 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.
