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Spiced Pear Bulbs with Chevre and Walnuts
By (Published: )
Serve the pears on your favorite salad mix, with the dressing drizzled over top. A crunchy and peppery combination is an excellent partner; one featuring radicchio and some arugula or dandelion greens is our favorite. This can also be served warm - rather than slicing pear haves, drizzle dressing over them and bake at 350 F for 25 minutes, covered for the first half. Adjust pepper amounts to suit your taste.
Prep Time Cooking Time Servings
2 people
Ingredients:
  • 2 pears
  • 3 tbsp chevre or cream cheese
  • 1 tbsp chopped walnuts or pecans
  • 1/2 chili pepper, finely diced
  • 3 tablespoons olive oil
  • 2 tablespoons light balsamic
  • 1 tablespoon apricot (or other stone fruit) jam
  • Salt and pepper to taste
  • Salad mix as garnish

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Directions:

  1. Allow the cheese to come to room temperature, or a little higher, to soften it. Mix the softened cheese with the chopped nuts.

  2. Combine the chili pepper, oil, balsamic and jam to make a glaze. Add salt & pepper to taste. Heating the jam first can help speed things up.

  3. With a sharp paring knife, halve the pears lengthwise and remove the stem and seed areas, leaving the pears in full halves. You should end up with a little bowl where the seeds were and perhaps a little channel to the stem.

  4. Using a spoon, smooth the edges and increase the size of the bowl so it is about half as wide as the pear, at its widest point.

  5. Fill the pear bowls with the cheese mixture, to create a smooth surface. Halve the pears lengthwise, so they're quarters, and again into eighths.

  6. Serve the pears on your favourite salad mix, with the dressing drizzled over top. A crunchy and peppery combination is an excellent partner; one featuring radicchio and some arugula or dandelion greens is our favorite.

Suitable for these diets:

Vegetarian

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