Baked Pears with Gorgonzola and Honey

These baked pears with gorgonzola and honey are a warm, elegant appetizer or light dessert. I love how the pears soften in the oven, becoming tender and fragrant, while the gorgonzola melts slightly, creating a creamy, tangy contrast to the sweetness of honey.

Why You’ll Love This Recipe

I like this recipe because it feels luxurious but is very simple to prepare. The flavors balance beautifully—the juicy pears, the sharp blue cheese, the earthiness of thyme, and the crunch of walnuts all come together perfectly. I also enjoy serving it at gatherings since it looks impressive but doesn’t take much effort.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

3 ripe but not too soft pears, e.g. Concorde or Green Anjou
1 tablespoon liquid honey + more to serve
4 sprigs thyme
6 teaspoons soft blue cheese like gorgonzola
6 halves walnuts, to garnish
salt and freshly ground black pepper to taste

Directions

1. I preheat the oven to 375°F (190°C).
2. I wash the pears, cut them in half lengthwise, and scoop out the core with a small spoon.
3. I place the pear halves cut side up in a baking dish.
4. I drizzle the pears with honey and season lightly with salt and black pepper.
5. I tuck a sprig of thyme beside each pear half.
6. I bake for 20–25 minutes, until the pears are tender but still hold their shape.
7. I remove the pears from the oven and fill the hollow of each with a teaspoon of gorgonzola.
8. I top each pear with a walnut half and return to the oven for 3–4 minutes, just until the cheese softens.
9. I drizzle with a little extra honey before serving warm.

Servings and Timing

This recipe makes about 6 servings. It takes around 10 minutes to prep and 25–30 minutes to bake, so I plan for about 35–40 minutes total.

Variations

Sometimes I swap gorgonzola for goat cheese if I want a milder flavor. I also like to drizzle balsamic glaze over the pears before serving for extra depth.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, I warm them gently in the oven at 300°F until just heated through. I avoid microwaving since it changes the texture of the pears.

FAQs

Can I use very ripe pears?

I prefer pears that are ripe but still firm so they hold their shape while baking.

What type of blue cheese works best?

I usually use gorgonzola, but Roquefort or Stilton also work well.

Can I make this dish ahead of time?

Yes, I bake the pears ahead and reheat them just before adding the cheese and walnuts.

Can I grill the pears instead of baking?

Yes, grilling gives them a lovely smoky flavor while still pairing well with the toppings.

What can I serve alongside baked pears?

I like serving them with crusty bread, arugula salad, or as part of a cheese board.

Can I replace the walnuts?

Yes, I sometimes use pecans, hazelnuts, or almonds for variety.

How do I stop pears from browning before baking?

I brush the cut sides lightly with lemon juice if I need to prep them in advance.

Can I use maple syrup instead of honey?

Yes, maple syrup works well and gives a slightly different sweetness.

Are these pears best as an appetizer or dessert?

They work beautifully as either, depending on the meal and occasion.

What wine pairs best with this dish?

I enjoy pairing it with a crisp white wine or a sweet dessert wine like Moscato.

Conclusion

I enjoy making these baked pears with gorgonzola and honey because they feel indulgent yet require little effort. The blend of sweet pears, tangy cheese, earthy thyme, and crunchy walnuts makes every bite balanced and delicious. It’s one of my favorite dishes to prepare when I want something both simple and elegant.

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