Tuesday, August 16, 2011

Roasted Pears with Blue Cheese

This recipe comes from Ina Garten's book, "Back to Basics." This recipe was a hit and once again easy to make. Don't be intimidated by all of the ingredients. I usually steer away from recipes with multiple ingredients because it is pain to buy tons of different things. However, this recipe looked to good to pass up and sure enough I was right!
2-3 Ripe Pears (depends on how many people you want to serve)
Freshly Squeezed Lemon Juice (3 lemons)
3 ounces of Crumbled Blue Cheese
1/4 cup Dried Cranberries (optional) I did not use these because I forgot to buy them :)
1/4 cup of Toasted Walnut halves
1/2 cup Apple Juice
3 Tbsp Port or 3 Tbsp of Cranberry Juice+1 Tbsp of lemon juice (substitution for port, this is what I used)
1/3 cup Light Brown Sugar
1/4 cup of Olive Oil
Baby Arugla or Spring Green Salad Mix
Preheat oven to to 375 degrees.
Roast walnuts in the oven until golden brown, approximately 10 minutes. Watch the walnuts carefully as they can burn very easily!
Peel the pears and slice them lengthwise into halves. Remove the core and seeds of the pear using a knife or melon baller. I used a knife as I did not have a melon baller.
Arrange the pears core side up in a baking dish large enough to hold the pears.
Mix the blue cheese, cranberries, and walnuts together in a small bowl. My husband despises blue cheese because of the stinky smell so I mixed feta cheese and walnuts for him and blue cheese and walnuts for myself!
Fill the pears with this mixture.
Combine apple juice, port (or substitution), and brown sugar in a bowl. Stir the brown sugar until it dissolves. Pour all of the mixture over and around the pears.
Bake pears at 375 degrees for 30 minutes.
Mix olive oil, 1/4 cup lemon juice, and 1/4 cup of the basting liquid together. The basting liquid is the leftover liquid that is in the bottom of the pan.
You can either toss the salad with the dressing before or you can go ahead and plate the pear on top of the salad. Your guests can then put as little or as much of your homemade dressing on top of it.
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