Roasted Pears with Cranberries, Blue Cheese and Walnuts

Name: Roasted Pears with Cranberries, Blue Cheese and Walnuts
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6 servings
Ingredients: 3 ripe D'Anjou pears; 1/2 cup freshly squeezed lemon juice; 3 ounces Blue cheese crumbles; 1/4 cup dried cranberries; 1/4 cup walnut halves; 1/2 cup apple cider; 3 tablespoon port wine; 3 tablespoon light brown sugar; 1/4 cup olive oil; 6 ounces baby arugula; kosher salt; freshly ground pepper

User Reviews

5.0

9 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
50 mins
Servings
6 servings
Calories
283 kcal
Course
Side Dish, Salad
Cuisine
American

Roasted Pears with Cranberries, Blue Cheese and Walnuts

Blake Gray

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Roasted Pears with cranberries, blue cheese and walnuts served over a bed of fresh arugula is a simple yet impressive recipe.

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Ingredients

Servings

3 ripe D'Anjou pears peeled and sliced lengthwise into halves
1/2 cup freshly squeezed lemon juice divided
3 ounces Blue cheese crumbles
1/4 cup dried cranberries
1/4 cup walnut halves toasted and chopped
1/2 cup apple cider
3 tablespoon port wine
3 tablespoon light brown sugar
1/4 cup olive oil
6 ounces baby arugula
kosher salt
freshly ground pepper

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Instructions

Preheat the oven to 375 degrees F.
Using a paring knife and a melon baller, remove the core and seeds from each pear. Trim a small slice away from the rounded backside of each pear half so that they will sit in the baking dish without tipping over. Toss the pears with 1/4 cup lemon juice. Place pears, core side up, in baking dish that is just large enough to hold the pears snugly.
In a small bowl, combine the blue cheese, cranberries and walnuts; toss to combine. Divide the mixture evenly among the pears, mounding it on top of the indentation.
In the same small bowl, combine the cider, port, and brown sugar; stir to combine. Pour the mixture over and around the pears. Bake the pears for 30 minutes, or until tender. While baking, occasionally spoon some of the basting liquid over the pears. Remove from oven and let cool slightly.
In a large bowl, whisk the olive oil, 1/4 cup lemon juice and 1/4 cup of the basting liquid. Add the arugula; toss well. Divide the arugula among 6 small plates and top each with a pear. Drizzle each pear with any excess basting liquid, sprinkle with salt and pepper and serve.

Notes

Source: This recipe was slightly adapted from Back to Basics by Ina Garten
We love D'Anjou pears the best for this recipe because their texture is great for baking, but you can use another type of pear.
If you can't find port wine, you can use a sweet red wine instead, such as Merlot, Shiraz or Chianti.
You can omit the blue cheese or substitute it for feta or goat cheese.

Nutrition Information

Show Details

Serving 6g Calories 283kcal (14%) Carbohydrates 30g (10%) Protein 4g (8%) Fat 16g (25%) Saturated Fat 4g (20%) Cholesterol 10mg (3%) Sodium 210mg (9%) Potassium 321mg (9%) Fiber 3g (12%) Sugar 21g (42%) Vitamin A 805IU (16%) Vitamin C 16.1mg (18%) Calcium 138mg (14%) Iron 0.8mg (4%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 283 kcal

% Daily Value*

Serving	6g
Calories	283kcal	14%
Carbohydrates	30g	10%
Protein	4g	8%
Fat	16g	25%
Saturated Fat	4g	20%
Cholesterol	10mg	3%
Sodium	210mg	9%
Potassium	321mg	7%
Fiber	3g	12%
Sugar	21g	42%
Vitamin A	805IU	16%
Vitamin C	16.1mg	18%
Calcium	138mg	14%
Iron	0.8mg	4%