Spiced Pear Bulbs with Chevre and Walnuts
By
Spif, Master Chef, Spud.ca Culinary Institute
(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
Sign in to add ingredients to cart
Directions:
- Allow the cheese to come to room temperature, or a little higher, to soften it. Mix the softened cheese with the chopped nuts.
- 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.
- 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.
- 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.
- 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.
- 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.
Secure Site