Baked Beurré Bosc Pears w Blue Cheese
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A sophisticated, sweet and savoury entrée, perfect for Autumn holiday gatherings or a special dinner. The sweetness of baked Beurre Bosc pears paired with creamy blue cheese, hazelnuts, a drizzle of raw honey and thyme creates an exquisite balance of flavors that will impress your guests!
Why Beurré Bosc?
The Beurré Bosc pear is by far, my favourite pear. It is delicious eaten raw and crisp as a refreshing snack. I like to slice the pear very thin then drizzle with honey or lime juice and a sprinkle of sea salt. It makes a welcome addition to any cheese or charcuterie board when entertaining.
Beurré means ‘buttery’ referring to the fruit's soft, juicy texture when ripe. The flesh is sweet and cooks without losing its shape. When baked it gets a beautifully caramelised colour and melts in your mouth like butter. Can you think of anything more perfect for this dish?
Buerré Bosc pears are grown here in Tasmania and are in season during the Autumn.
My Favourite Tasmanian Ingredients
Creamy Blue Cheese - Bream Creek Dairy milk their own cows and make a variety of cheeses by the sea in Tasmania’s south - a true paddock to plate Tasmanian product. Their blue cheese has a creamy texture with a mild blue flavour that is not overpowering or offensive. It bakes into a delicious, gooey, creamy texture and compliments the pear and hazelnuts in this dish perfectly.
Hazelnuts - Hazelbrae Hazelnuts are my preferred Tasmanian award-winning hazelnut, farmed only 45 mins from where I live. I like to buy the raw hazelnuts and roast them myself as needed (otherwise I will just eat them all and there won’t be any left for cooking!) I am also a big fan of their hazelnut oil.
Sea Salt - Tasman Sea Salt is hands down my favourite finishing salt. I have been using it for over 10 years and have not found anything else that comes close. Harvested and processed on Tasmania’s pristine East Coast using methods that care for the environment, it is the purest sea salt available.
Honey - There is no shortage of quality, raw honey in Tasmania. I could rattle off half a dozen premium, exquisite honey’s for you to try from all over the island. My recommendation would be to choose a honey that has as little processing and interference as is available to you. I am hoping to be using my own honey come spring/summer as I have just purchased my own hive!
Baked Beurre Bosc Pears w Blue Cheese & Hazelnuts
A sophisticated and savoury entrée, perfect for Autumn holiday gatherings or a special dinner. The sweetness of baked Beurre Bosc pears paired with creamy blue cheese, hazelnuts, a drizzle of raw honey and thyme creates an exquisite balance of flavors that will impress your guests!
Ingredients
- 4 beurre bosc pears
- 200 gm blue cheese
- 100 gm roasted hazelnuts, chopped
- 1 tbsp honey, (plus extra for drizzling)
- 1 tbsp balsamic vinegar
- pinch ground black pepper
- pinch sea salt
- fresh thyme
Instructions
- Preheat your oven to 190°C
- Slice the pears in half and remove the core using a melon baller or spoon
- Place the pear halves on a baking tray with cut side facing up
- Prepare the filling - in a small bowl, combine the crumbled blue cheese, toasted hazelnuts and honey - mix well
- Spoon the mixture into the center of each pear half, pressing gently to pack the filling into the pear
- Drizzle the balsamic vinegar over the pears and season with a pinch of black pepper and sea salt
- Bake the pears in preheated oven for 20-25 minutes, or until the pears are tender and the cheese is slightly melted and bubbly
- Remove the pears from the oven and drizzle with extra honey
- Garnish with fresh thyme sprigs for a touch of elegance and flavour
- Serve warm and enjoy the delightful flavors
Nutrition Facts
Calories
228Fat
15 gSat. Fat
5 gCarbs
19 gFiber
4 gNet carbs
15 gSugar
12 gProtein
8 gSodium
289 mgCholesterol
19 mg