Pears Baked With Roquefort Cheese
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- ÂĽcup ground walnuts
- 4tablespoons Roquefort cheese, at room temperature
- 1tablespoon fresh lemon juice
- 4ripe but firm Bartlett pears
- 1cup dry white wine
Nutritional analysis per serving (4 servings)
261 calories; 9 grams fat; 3 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 3 grams polyunsaturated fat; 31 grams carbohydrates; 6 grams dietary fiber; 19 grams sugars; 5 grams protein; 105 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 375 degrees.
- Step 2
Combine the walnuts, cheese and lemon juice in a bowl, mashing the ingredients together to make a paste.
- Step 3
Peel, halve and core the pears. Stuff the cavity of each pear half with a spoonful of the Roquefort mixture, mounding it up slightly. Place the stuffed pears in a shallow baking dish and pour the wine around them.
- Step 4
Bake about 30 minutes, until the pears are tender. Allow to cool about 20 minutes before serving.
Private Notes
Comments
The pears were good, but the sauce was bland. Add 1 - 2 T sugar to the wine before cooking. Reduce sauce in about 50% after pears are cooked and serve separately.
My husband and I have been making these pears since the recipe was published in the NY Times years ago. They are delicious! We even eat them as a main course, though for guests perhaps they'd be a good appetizer or side for ham. My husband made them for his family in Czech Republic, but they were not fond of them. I don't think they were used to having fruit with cheese, and cooked in wine. I suppose I wouldn't necessarily serve this to children.