Baked Pears with Stilton
Sweet, juicy pears are topped with rich & slightly salty imported Stilton Blue cheese, crunchy gingerbread and a tangy orange reduction. It's perfect before or after a meal.
- 4 Bosc pears stemmed, halved and seeded
- 1 tablespoon olive oil
- Kosher salt and freshly ground black pepper to taste
- 2 tablespoons sugar
- 1/2 teaspoon cornstarch
- 1/4 teaspoon orange zest
- 1/2 cup orange juice
- 1 tablespoon unsalted butter
- 1 pound imported Stilton crumbled into approximately 1-inch chunks
- 8 gingersnap cookies crushed
- 2 tablespoons fresh thyme leaves for garnish
Preheat oven to 375°F. Arrange pears, cut-side-up, in a baking pan and drizzle with oil. Season with salt and pepper, to taste. Flip pears over. Bake until a fork inserted into the pears gives little resistance, about 20 to 30 minutes.
Meanwhile, combine sugar, cornstarch and orange zest in a small skillet. Stir in orange juice and bring to a simmer over medium heat. Cook, stirring frequently, until a smooth sauce forms, about 2 to 3 minutes. Remove from heat and stir in butter until melted.
Carefully flip pears over. Top each pear with a chunk of Stilton. Drizzle pears with orange sauce. Continue to bake until Stilton is warmed through and pears are completely fork tender, about 5 to 10 minutes. Top with cookies and thyme. Serve and enjoy.