Baked pears with blue cheese, walnuts and thyme
These pretty pears are a wonderful addition to a cheeseboard. They look so elegant and impressive despite being so easy to make.
Blue cheese with pear is a classic combination that I absolutely love. Serve these as part of a cheeseboard alongside this fruity goats cheese log when entertaining, or simply with some crackers or crème fraîche. You could get the pears prepared earlier in the day if you’re having a dinner party. Just pop in the oven after dinner to finish off.
If you like this, you’ll love my Roast pumpkin, pear, avocado salad with blue cheese and a raspberry balsamic dressing.
- pears (I used small Beurre Bosc) 6
- soft blue cheese 100 grams
- walnuts ½ cup, chopped
- sultanas ½ cup
- fresh thyme leaves 1 teaspoon
- ready-rolled sweet short pastry 3 sheets
- egg yolk 1
- honey 1 tablespoon
- water 2 tablespoons
- Using a small measuring spoon or melon baller, hollow out base and core of each pear, leaving a cavity for the filling.
- Combine blue cheese, walnuts, sultanas and thyme and mix well. Fill the base of each pear with the cheese mixture.
- Lightly dust a clean surface with flour and roll each pastry sheet until about one-third bigger. Cut two large rounds from each sheet and stand a pear on each.
- Preheat oven to 190°C and line a baking tray with baking paper. Beat yolk, honey and water together to make an egg wash.
- Gently fold pastry around pears, brush with egg wash and place on tray. Chill in fridge for at least 20 minutes before baking. Bake for 25-30 minutes or until pastry is golden and firm. Serve warm.
- These make a great cheeseboard addition or serve individually with crackers or crème fraîche.