Pears Baked With Roquefort Cheese

By Florence Fabricant

Published October 1, 1994

Total Time
1 hour
Rating
4(11)
Comments
Read comments

Featured in: FOOD; Roquefort or Mascarpone, Cheese Agrees With Pears

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

    or to print this recipe.

Advertisement

Ingredients

Yield:4 servings

  • ¼ cup ground walnuts

  • 4 tablespoons Roquefort cheese, at room temperature

  • 1 tablespoon fresh lemon juice

  • 4 ripe but firm Bartlett pears

  • 1 cup dry white wine

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

31 grams carbs; 15 milligrams cholesterol; 261 calories; 2 grams monosaturated fat; 3 grams polyunsaturated fat; 3 grams saturated fat; 9 grams fat; 6 grams fiber; 105 milligrams sodium; 5 grams protein; 19 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Preparation

  1. Step 1

    Preheat oven to 375 degrees.

  2. Step 2

    Combine the walnuts, cheese and lemon juice in a bowl, mashing the ingredients together to make a paste.

  3. Step 3

    Peel, halve and core the pears. Stuff the cavity of each pear half with a spoonful of the Roquefort mixture, mounding it up slightly. Place the stuffed pears in a shallow baking dish and pour the wine around them.

  4. Step 4

    Bake about 30 minutes, until the pears are tender. Allow to cool about 20 minutes before serving.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

4 out of 5
11 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

There aren’t any comments yet. Be the first to leave one.
Carolyn S.

The pears were good, but the sauce was bland. Add 1 - 2 T sugar to the wine before cooking. Reduce sauce in about 50% after pears are cooked and serve separately.

Cindy

My husband and I have been making these pears since the recipe was published in the NY Times years ago. They are delicious! We even eat them as a main course, though for guests perhaps they'd be a good appetizer or side for ham. My husband made them for his family in Czech Republic, but they were not fond of them. I don't think they were used to having fruit with cheese, and cooked in wine. I suppose I wouldn't necessarily serve this to children.

Private comments are only visible to you.

Recipe Tags

or to save this recipe.