Who knows what the famous farmer of these baked pears would say, stuffed with cheese, to be served with chopped hazelnuts and chestnut honey?
This is a very simple but effective recipe. Bring baked pears to the table as an appetizer, as a second course or even after a meal and you will leave everyone speechless because it is a nice dish to serve and delicious to taste.
The contrast between the sweetness and crunchiness of the pears and the creaminess of the intense and blue-veined taste of the gorgonzola it makes extraordinary a dish in itself poor and not too elaborate.
It is obvious to say, but obviously the quality of raw materials makes the difference when the ingredients are few.
Our advice, therefore, to prepare this dish is starting from an accurate expense.
Recipe of baked stuffed pears
Cut the pears in half in the sense of length without peeling and with a knife excavate the central part which contains cored and seeds.
Season with honey and pepper and bake for about 15 minutes at 180 degrees.
Take the pears out of the oven and put them in each a teaspoon of gorgonzola.
Bake for a few minutes and then serve with chestnut honey and hazelnut grains.
Which pear to choose
The pears williams and the Kaiser they are the best to prepare this dish because they keep cooking well without losing consistency. Do not choose them too ripe or bruised otherwise you risk to undo or blacken them during cooking.
The peel that is the fibrous part of the fruit remains and must be eaten along with everything else.
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Which cheese to choose
We suggested you use a sweet gorgonzola, but if you love the flavors you can also opt for one roquefort, a French sheep's cheese particularly blue-veined and with an intense flavor.
To give more creaminess to the filling you can add a part of mascarpone cheese.
If you want to make it light and delicate, use instead of gorgonzola ricotta and parmesan.
If you want a greater "untiement", instead, chopped with a knife taleggio and fontina.
In practice, you can fill the pear with your favorite cheeses, even if the gorgonzola and all the blue cheeses are the ideal match.
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The importance of honey
In addition to the sweetness of pears it is necessary to add a little honey to counteract the taste of cheese.
Honey candy slightly the pears penetrating into the pulp and making them more tasty.
Put some on raw pears before cooking and more before serving.
We have proposed a chestnut honey because it has a particularly aromatic and decided aftertaste that goes well with cheeses, but if you use a delicate filling you opt for a Acacia's honey.
A bit 'of crunchiness
The effect crunchy it should never be lacking when a dish is too soft or creamy like this.
The hazelnuts they are fine with pears and cheese, but also walnuts and almonds.
You can use a mix of dried fruit and we recommend to toast it before chopping it coarsely and sprinkle it on the pears, in this way it will release all its scent.