Description
Elegant Blue Cheese Stuffed Pears are a sophisticated, no-cook appetizer that combines the natural sweetness of ripe pears with the tangy richness of blue cheese and creamy cream cheese. Enhanced with a touch of honey and crunchy toasted nuts, this easy-to-assemble dish is perfect for entertaining or a classy snack.
Ingredients
Scale
Pears
- 4 ripe pears (e.g., Bosc or Anjou)
- 1 teaspoon lemon juice (to prevent browning)
Cheese Filling
- 1/2 cup (120g) blue cheese, crumbled
- 1/4 cup (60g) cream cheese, softened
- 2 tablespoons honey
Garnish
- 1/4 cup (30g) toasted walnuts or pecans, finely chopped
- 1 tablespoon fresh chives, finely chopped (optional)
Instructions
- Prepare the Pears: Wash and dry the pears thoroughly to remove any dirt or residue. Slice each pear in half lengthwise to create 8 pear halves.
- Core the Pears: Use a melon baller or spoon to scoop out the core and some of the flesh from each pear half, creating a small hollow well. Brush the exposed areas with lemon juice to prevent browning and maintain freshness.
- Make the Filling: In a mixing bowl, combine the crumbled blue cheese, softened cream cheese, and honey. Stir until the mixture is smooth and well incorporated.
- Stuff the Pears: Spoon the cheese filling evenly into the hollowed-out cavities of each pear half, filling them generously but neatly.
- Garnish and Serve: Sprinkle the toasted walnuts or pecans on top of the stuffed pears. Drizzle with a little extra honey for added sweetness and garnish with finely chopped fresh chives if using. Serve immediately as an elegant appetizer.
Notes
- Choose pears that are ripe but firm to maintain shape when hollowing and serving.
- Optional: Add a sprinkle of freshly ground black pepper to the cheese filling for added depth.
- This dish is best served fresh but can be prepared up to an hour in advance and refrigerated.
- For a vegan variation, substitute blue cheese and cream cheese with plant-based cheese alternatives.
- To toast nuts, spread them on a baking sheet and roast in a 350°F (175°C) oven for 5-7 minutes until fragrant.
