Best Pears Cheese Recipes

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ROASTED PEARS WITH BLUE CHEESE



Roasted Pears with Blue Cheese image

Provided by Ina Garten

Categories     appetizer

Time 50m

Yield 6 servings

Number Of Ingredients 11

3 ripe but firm Anjou pears
Freshly squeezed lemon juice (3 lemons)
3 ounces coarsely crumbled sharp blue cheese such as Stilton
1/4 cup dried cranberries
1/4 cup walnut halves, toasted and chopped
1/2 cup apple cider
3 tablespoons port
1/3 cup light brown sugar, lightly packed
1/4 cup good olive oil
6 ounces baby arugula
Kosher salt

Steps:

  • Preheat the oven to 375 degrees F.
  • Peel the pears and slice them lengthwise into halves. With a small sharp paring knife and a melon baller, remove the core and seeds from each pear, leaving a round well for the filling. Trim a small slice away from the rounded sides of each pear half so that they will sit in the baking dish without wobbling. Toss the pears with some lemon juice to prevent them from turning brown. Arrange them, core side up, in a baking dish large enough to hold the pears snugly.
  • Gently toss the crumbled blue cheese, dried cranberries, and walnuts together in a small bowl. Divide the mixture among the pears, mounding it on top of the indentation.
  • In the same small bowl, combine the apple cider, port, and brown sugar, stirring to dissolve the sugar. Pour the mixture over and around the pears. Bake the pears, basting occasionally with the cider mixture, for 30 minutes, or until tender. Set aside until warm or at room temperature.
  • Just before serving, whisk together the olive oil, 1/4 cup of lemon juice, and 1/4 cup of the basting liquid in a large bowl. Divide the arugula among 6 plates and top each with a pear half. Drizzle each pear with some of the basting liquid, sprinkle with salt, and serve warm.

ROASTED PEARS WITH BLUE CHEESE AND WALNUTS



Roasted Pears with Blue Cheese and Walnuts image

Provided by Tyler Florence

Categories     dessert

Time 55m

Yield 6 servings

Number Of Ingredients 6

4 pears, halved, but not peeled or cored
Extra-virgin olive oil
1/4 bunch fresh thyme
Salt and freshly ground black pepper
1/4 cup crumbled good-quality blue cheese
1/4 cup walnut pieces

Steps:

  • Preheat the oven to 375 degrees F.
  • Arrange the pears, cut sides up, on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Strip the leaves from the thyme branches and sprinkle over the pears. Put the baking sheet in the oven and bake 20 minutes. Remove the baking sheet from the oven and spoon a generous teaspoon of crumbled cheese in the center of each pear half, return the pears to the oven and roast until they are tender and the cheese is soft, about 10 more minutes.
  • Meanwhile, put the walnuts on another baking sheet and toast in the oven until golden brown and fragrant, about 5 minutes. Chop. When the pears are cooked, transfer them to a serving plate and sprinkle the toasted walnuts over the top. Serve hot.

HONEY-ROASTED PEARS WITH BLUE CHEESE AND WALNUTS RECIPE - (4.1/5)



Honey-Roasted Pears with Blue Cheese and Walnuts Recipe - (4.1/5) image

Provided by á-2825

Number Of Ingredients 6

3 ripe pears (about 1 1/2 lbs.), like Bosc, unpeeled
3 Tbs. unsalted butter, melted
1/4 cup honey
1/4 cup granulated sugar
1/2 cup chopped walnuts
1/2 cup crumbled blue cheese

Steps:

  • Preheat the oven to 375 degrees. Cut the pears in half, then slice a thin sliver from the rounded side of each half so the pears can rest flat. Scoop out the core of each pear half with a melon baller. It doesn't have to be pretty, as you will later be filling the cavities with cheese and nuts. Pour the melted butter into a 9"x13" baking dish. Whisk in the honey and sugar. Arrange the pears, cut side down, on top of the honey-sugar mixture. Roast the pears until they are tender, about 30 minutes. Meanwhile, in a medium dry skillet, lightly toast the chopped walnuts over medium heat for 4 to 5 minutes, tossing occasionally, until they are fragrant, lightly browned in spots and softly hissing. Remove to a plate to cool. Remove the pears from the oven and gently flip them, cut side up. Baste the pears with the honey syrup and return them to the oven for 10 minutes. Remove the pears again and fill each cavity with a generous tablespoon of blue cheese. Return the pears to the oven and bake until the cheese has melted, about 5 minutes more. To serve, spoon some of the caramelized syrup onto serving plates, set the warm pear halves on top and sprinkle with toasted walnuts. Any leftovers can be stored, covered, in the refrigerator for 1 to 2 days and reheated in the microwave.

HICKORY-SMOKED PORK CHOPS WITH BLEU CHEESE MASHED POTATOES AND CARAMELIZED PEARS AND ONION STRAWS



Hickory-smoked Pork Chops with Bleu Cheese Mashed Potatoes and Caramelized Pears and Onion Straws image

Provided by Food Network

Categories     main-dish

Time 3h

Yield 3 servings

Number Of Ingredients 34

2 cups milk
Rosemary sprigs
1 tablespoon minced garlic
Salt and pepper
Salt and pepper
3 medium pork chops
Yucon Gold,Garlic and Bleu Cheese Mashed Potatoes, recipe follows
Caramelized Pears, recipe follows
Onion Straws, recipe follows
Steamed Baby Portobello Mushroom, recipe follows
Roasted Red Pepper, recipe follows
Yukon gold potatoes, approximately 2 pounds, cubed
1 tablespoon chopped garlic
1 cup milk
1 cup chicken stock
Bleu cheese, to taste
Salt and pepper
2 pears, sliced
1 cup apple juice concentrate
4 tablespoons butter
4 tablespoons all-purpose flour
1 clove garlic, chopped
1/4 cup milk
Olive oil, 2 tablespoons
Salt and pepper
1 Vidalia onion, sliced
All-purpose flour, for dredging
Vegetable oil, for frying
1 red pepper, whole
Olive oil, for rubbing
1 baby portobello mushroom, whole
1 garlic clove, chopped
Olive oil, for rubbing
Salt and pepper

Steps:

  • In a medium sized bowl, combine milk, rosemary, garlic and salt and pepper. Place each pork chop in the bowl and allow the meat to marinate for approximately 1/2 hour.
  • Over an open-flame grill, sear each side of the pork chops until black grill marks form.
  • Remove the meat from the grill. Heat a large saute pan over medium-high heat and place hickory smoking chips in the bottom of the pan. Cover the chips with a lid, which is slightly smaller than the pan, and then place each pork chop on top of the lid. This will allow the meat to smoke and become infused with the hickory flavor. Smoke the meat until it is fork tender. Serve with potatoes, pears and onion straws. Garnish with red pepper and mushroom strips.
  • In a large pot, add the potatoes. Cover with water and bring to a rolling boil. Boil the potatoes until they are soft. Drain the water from the pot and place the potatoes in a medium sized bowl. Add all of the remaining ingredients to the bowl and mash together until you reach the desired creaminess. Set aside.
  • In a medium sized saute pan, combine all of the ingredients over medium heat and saute until the pears soften and the sauce thickens. Set aside.
  • In a medium sized bowl, combine milk, oil, salt and pepper. Slice an onion into long strips and place them into the milk mixture. Shake off any excess liquid, and then dredge the onion strips in flour. Heat oil over medium-high heat in a medium sized saute pan. Place the dredged onions into the saute pan and cook until they are brown and slightly crispy. Set aside.
  • Thoroughly clean the skin of the red bell pepper. Rub olive oil lightly over the entire surface of the skin. Place the whole pepper on an open flame and roast it until the skin is blackened. Remove the pepper from the flame and rub the charred skin with a towel. Once the skin is removed, slice the pepper into thin strips and serve with the pork chops.
  • Thoroughly clean the skin of the baby mushroom. Rub the entire surface generously with garlic, olive oil and salt and pepper, to taste. Place the whole mushroom into a steamer and allow it to steam for approximately 20 minutes, or until tender. Remove the mushroom from the steamer and slice into strips. Serve with the pork chops.

ROASTED PEARS WITH BLUE CHEESE AND WALNUTS



Roasted Pears With Blue Cheese and Walnuts image

This is a very easy recipe, makes a beautiful presentation, and is ridiculously delicious. Great first course for the holidays or a dinner party. It comes from Tyler Florence on the Food Network.

Provided by hepcat1

Categories     Pears

Time 40m

Yield 8 serving(s)

Number Of Ingredients 6

4 pears, halved and cored
extra virgin olive oil
1/4 bunch fresh thyme
salt & freshly ground black pepper
1/4 cup crumbled good-quality blue cheese
1/4 cup walnut pieces

Steps:

  • Preheat oven to 375 degrees F.
  • Arrange the pears, cut side up, on a baking sheet.
  • Drizzle with olive oil and sprinkle with salt and pepper.
  • Strip the leaves from the thyme branches and sprinkle over the pears.
  • Bake 20 minutes, then remove from oven and spoon a generous teaspoon of crumbled cheese in the center of each pear half.
  • Return to oven and roast until they are tender and cheese is soft, about 10 minutes.
  • Meanwhile, put the walnuts on another baking sheet and toast in the oven until golden brown and fragrant, about 5 minutes; chop.
  • When the pears are cooked, transfer them to a serving plate and sprinkle with toasted walnuts.
  • Serve hot.

GREEN SALAD WITH ROASTED PEARS AND BLUE CHEESE



Green Salad with Roasted Pears and Blue Cheese image

Provided by Melissa d'Arabian : Food Network

Time 28m

Yield 4 servings

Number Of Ingredients 9

2 pears, cored, peeled, and diced
1/4 cup olive oil, divided
Kosher salt and freshly ground black pepper
1 head red or green lettuce, washed and dried
2 tablespoons red wine vinegar
1 teaspoon Dijon mustard
2 tablespoons slivered almonds, toasted
2 green onions, finely chopped
2 tablespoons crumbled blue cheese

Steps:

  • Preheat the oven to 400 degrees F.
  • On a parchment-lined baking sheet, toss the pears with 1 tablespoon olive oil, salt, and pepper. Place in the oven and bake until the pear edges are golden, but the pieces are still firm, 12 to 15 minutes, turning halfway through. Tear the lettuce into bite-size pieces and place in a salad bowl.
  • In a small bowl, whisk together the vinegar and mustard and drizzle in the remaining 3 tablespoons olive oil to make an emulsion. Season with salt and pepper and pour over the salad. Sprinkle with the pears, almonds, green onions, and blue cheese crumbles, and serve.

WARM GOAT CHEESE SALAD WITH PEARS AND WALNUTS



Warm Goat Cheese Salad with Pears and Walnuts image

Categories     Salad     Sauté     Vegetarian     Goat Cheese     Pear     Walnut     Chill     Endive     Lettuce     Bon Appétit

Yield Serves 4

Number Of Ingredients 11

1 1/4 cup fresh white breadcrumbs
2 tablespoons minced fresh thyme or 2 teaspoons dried
11 ounces soft fresh goat cheese(such as Montrachet), cut into 8 rounds
1 egg, beaten to blend
2 tablespoons plus 3/4 teaspoon white wine vinegar
1 tablespoon Dijon mustard
1/2 cup plus 3 tablespoons walnut oil
8 cups mixed baby greens
2 heads Belgian endive, cut crosswise into 1/2-inch pieces
2 large ripe pears, peeled, cored, cut into 1/4-inch-thick slices
1/3 cup chopped walnuts

Steps:

  • Mix breadcrumbs and thyme in glass pie dish. Season goat cheese with salt and pepper. Dip cheese into beaten egg, then into breadcrumbs, coating completely. cover and refrigerate until ready to use. (Can be prepared 4 hours ahead.)
  • Whisk vinegar and mustard in small bowl to blend. Gradually whisk in 1/2 cup oil. Season to taste with salt and pepper. Combine mixed greens, Belgian endive and pears in large bowl.
  • Heat remaining 3 tablespoons oil in heavy large skillet over medium-high heat. Add walnuts and sauté until lightly toasted, about 2 minutes. Transfer to plate using slotted spoon. Reduce heat to medium. Working in batches, add cheese rounds to skillet and cook until crisp and brown on outside and soft on inside, about 2 minutes per side.
  • Toss salad with enough dressing to coat. Divide among 4 plates. Using metal spatula, place 2 cheese rounds in center of each salad. Sprinkle with walnuts.

MIXED GREENS SALAD WITH PEARS, GOAT CHEESE, AND FIG VINAIGRETTE



Mixed Greens Salad With Pears, Goat Cheese, and Fig Vinaigrette image

I love figs, so when I found this recipe I knew I had to try it. The vinaigrette came out very thick, so I had to adapt it to suit my needs. Pared with the goat cheese and pears, this was wonderful. The vinaigrette's sweet-tart taste makes it well suited for a marinade for grilled or roasted pork and chicken.

Provided by Abby Girl

Categories     Salad Dressings

Time 25m

Yield 6 serving(s)

Number Of Ingredients 14

1/2 cup balsamic vinegar (or white wine vinegar)
5 dried black figs, stemmed and coarsely chopped
10 tablespoons water (1/2 cup plus 2 T)
1 tablespoon fresh lemon juice
2 tablespoons shallots, minced
1 teaspoon fresh thyme, minced
1 garlic clove, minced
1/4 cup olive oil
1/4 teaspoon salt
6 cups mixed salad greens
1 1/2 cups bosc pears, thinly sliced
1/4 cup goat cheese, crumbled
candied walnuts (optional)
grape tomatoes, chopped (optional)

Steps:

  • Combine balsamic vinegar and figs in a small saucepan over high heat, and bring to a boil. Reduce heat, and simmer until reduced to 1/3 cup: about 5 minutes.
  • Combine the fig mixture, water, and lemon juice in a blender, and process until smooth.
  • Place the fig mixture in a small bowl. Stir in shallots, thyme, and garlic. Add olive oil and salt; stir well with a whisk.
  • To serve: Drizzle enough dressing on the greens to coat. Place the greens on 6 salad plates and top with pear and goat cheese.

ENDIVE SPEARS WITH STILTON CHEESE, TOASTED PECANS, AND SAUTEED PEARS



Endive Spears with Stilton Cheese, Toasted Pecans, and Sauteed Pears image

Provided by Food Network

Categories     appetizer

Time 25m

Yield 25 spears

Number Of Ingredients 13

3 tablespoons butter
2 tablespoons sugar
2 pears, peeled and diced
2 cloves garlic, chopped
1 tablespoon red wine vinegar
1 teaspoon salt
1 teaspoon freshly ground black pepper
1/4 cup extra-virgin olive oil
1/2 cup Stilton cheese, crumbled (or any other blue cheese)
25 endive spears
1/2 cup pecan halves or 25 pieces, toasted
Watercress sprigs, for garnish
1 cup cream cheese (for presentation)

Steps:

  • In a large saute pan, over medium heat, add the butter and sugar. Add the diced pears and cook until well caramelized, approximately 8 minutes.
  • In a small mixing bowl, whisk together the garlic, red wine vinegar, salt, fresh ground pepper and olive oil. Add the mixture to the Stilton. Assemble the spears 1 by 1, starting with the cheese then the sauteed pear and topping them off with a toasted pecan. These can be garnished with a sprig of watercress or other herb, if desired. Arrange the spears on a plate by first making a small mound of cream cheese and then sticking each spear into the cream cheese in a floral, 3-dimensional pattern.

CARAMELIZED PEARS WITH BLUE CHEESE AND CARAMEL SAUCE



Caramelized Pears With Blue Cheese and Caramel Sauce image

I saw this recipe prepared on a PBS show (I'll include it when I can remember the name!!) and made it, changing only a couple of details to suit my guests' tastes. The original called for 1/4 tsp. of roughly crushed black peppercorns added to the sauce and to use Stilton cheese. I'm going to try it for myself again using the recipe as originally written, but I can't imagine it will be too much better than this was.

Provided by Vina7737

Categories     Dessert

Time 35m

Yield 6 serving(s)

Number Of Ingredients 6

1/3 cup water
2/3 cup sugar
3 barely ripe pears, halved,seeds removed and 1/4 inch trimmed off the bottom of each pear half so it will stand upright
2/3 cup heavy cream
1 pinch salt
3 ounces gorgonzola dolce blue cheese, cut into 6 attractive pieces.

Steps:

  • Place the water in a 12-inch nonstick skillet and pour the sugar into the center of the pan, taking care not to let the crystals adhere to the sides of the pan.
  • Bring to a boil over high heat, stirring occasionally, until the sugar is fully dissolved and the mixture is bubbling wildly.
  • Add the pears to the skillet, cut-side down, cover, reduce the heat to medium-high, and cook until the pears are nearly tender (a paring knife inserted into the center of the pears feels slight resistance), 13 to 15 minutes.
  • Uncover, reduce the heat to medium, and cook until the sauce is golden brown and the cut sides of the pears are partly caramelized, 3 to 5 minutes.
  • Pour the salt and heavy cream around the pears and cook, shaking the pan back and forth, until the sauce is a smooth, deep caramel color and the cut sides of the pears are beautifully golden, 3 to 5 minutes.
  • Remove the pan from the heat and using tongs, carefully remove the pears from the pan and place cut-side up on a wire rack set over a rimmed baking sheet.
  • Cool slightly.
  • Pour the sauce remaining in the pan into a liquid measuring cup.
  • Carefully (the pears will still be hot) stand each pear half upright on an individual plate and arrange a wedge of the blue cheese beside it.
  • Drizzle the plate and some of the pear with the caramel sauce.
  • Serve immediately.

Nutrition Facts : Calories 275.5, Fat 14, SaturatedFat 8.8, Cholesterol 46.9, Sodium 234.7, Carbohydrate 36.1, Fiber 2.6, Sugar 30.4, Protein 3.9

BLUE CHEESE AND PEARS



Blue Cheese and Pears image

Provided by Food Network Kitchen

Categories     dessert

Time 10m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Spread soft blue cheese on pear slices and drizzle with honey.

CRISPY CHICKEN SALAD WITH SUGARED PECANS, PEARS AND BLUE CHEESE



Crispy Chicken Salad with Sugared Pecans, Pears and Blue Cheese image

Provided by Food Network

Categories     dessert

Time 55m

Yield 6 servings

Number Of Ingredients 24

2 pounds chicken tenders
1 1/2 teaspoons salt
1/4 teaspoon pepper
2 eggs, beaten
2 cups panko
6 tablespoons vegetable oil
2 bags (10 ounces each) mixed baby greens
1 cup thinly sliced red onion
4 Bosc pears, peeled and thinly sliced
1 cup Danish blue cheese, crumbled
Dressing, recipe follows
Sugared Pecans, recipe follows
1/2 cup chopped pecans
1/4 cup maple syrup
1/3 cup plus 2 tablespoons apple cider vinegar
1/2 cup mayonnaise
2 tablespoons brown sugar
3/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup vegetable oil
1/2 cup sugar
1/2 teaspoon cayenne pepper
1/4 teaspoon salt
1 cup pecans, lightly toasted

Steps:

  • Sprinkle chicken with salt and pepper. Place eggs in a medium bowl. Place panko in another bowl. Dip chicken first in eggs, then in panko.
  • Heat oil in a large skillet over medium-high heat. When oil is hot, add chicken to pan and cook until browned on all sides, about 6 minutes total. Remove chicken with slotted spoon and drain on paper towels.
  • In large bowl, toss greens, onion, pears, and cheese. Add just enough dressing to coat well. Arrange greens on 6 plates. Top with chicken tenders and Sugared Pecans. Drizzle with additional dressing and pass remainder.
  • Add all ingredients, except oil, to a blender container. Blend until well combined. With the motor running, slowly add oil and blend until creamy. Transfer to a small bowl. Cover and store in the refrigerator if making ahead of time.
  • Carefully melt sugar in a medium frying pan over medium-high heat. Stir in cayenne pepper, salt and pecans. Stir until nuts are well coated, then transfer to a plate lined with wax paper coated with cooking spray. When cool, break into pieces. Store in an airtight container if making ahead of time.

GREEN STUFF ( LIME JELLO, PEARS, CREAM CHEESE & COOL WHIP )



Green Stuff ( Lime Jello, Pears, Cream Cheese & Cool Whip ) image

This is a family tradition in our household for the holidays. We use it at thanksgiving, Christmas and easter. Very easy!

Provided by katiemae01

Categories     Gelatin

Time 4h5m

Yield 8-10 serving(s)

Number Of Ingredients 5

1 (8 ounce) cream cheese, softened
1 (3 ounce) package lime Jell-O gelatin
1 cup hot water
1 (6 ounce) can pears, drained and smashed
1 (8 ounce) container Cool Whip

Steps:

  • mix lime Jello and hot water together until dissolved; set aside.
  • Mix with a mixer cream cheese and pears.
  • Add Jello.
  • Beat until blended.
  • Add Cool Whip and mix for 2 minutes.
  • Put in to festive container or bowl chill for four hours or overnight.
  • May decorate with Cool Whip before serving if desired.

FRESH GOAT CHEESE, PEARS AND CANDIED WALNUTS WITH LAVENDER HONEY



Fresh Goat Cheese, Pears and Candied Walnuts with Lavender Honey image

Provided by Food Network

Categories     appetizer

Time 10m

Yield 12 servings

Number Of Ingredients 4

12 small rounds fresh goat cheese (about 1 ounce each)
3/4 cup lavender honey (or use regular honey)
1/2 cup candied walnuts
3 fresh pears, preferably Bosc, cored and cut into 1/8-inch thick slices

Steps:

  • Place 2 goat cheese rounds on each plate. Pour 1 tablespoon of the honey over each round. Scatter 5 or 6 nuts over and around the cheese, and arrange several pear slices around each plate.

ROASTED PEARS WITH BLUE CHEESE



Roasted Pears With Blue Cheese image

Make and share this Roasted Pears With Blue Cheese recipe from Food.com.

Provided by lazy gourmet

Categories     < 60 Mins

Time 45m

Yield 6 serving(s)

Number Of Ingredients 11

3 ripe but firm Anjou pears
fresh lemon juice (3 lemons)
3 ounces coarsely crumbled sharp blue cheese such as Stilton cheese
1/4 cup dried cranberries
1/4 cup walnut halves, toasted and chopped
1/2 cup apple cider
3 tablespoons port wine
1/3 cup light brown sugar, lightly packed
1/4 cup olive oil
6 ounces baby arugula
kosher salt

Steps:

  • Preheat the oven to 375 degrees F.
  • Peel the pears and slice them lengthwise into halves. With a small sharp paring knife and a melon baller, remove the core and seeds from each pear, leaving a round well for the filling. Trim a small slice away from the rounded sides of each pear half so that they will sit in the baking dish without wobbling. Toss the pears with some lemon juice to prevent them from turning brown. Arrange them, core side up, in a baking dish large enough to hold the pears snugly.
  • Gently toss the crumbled blue cheese, dried cranberries, and walnuts together in a small bowl. Divide the mixture among the pears, mounding it on top of the indentation.
  • In the same small bowl, combine the apple cider, port, and brown sugar, stirring to dissolve the sugar. Pour the mixture over and around the pears. Bake the pears, basting occasionally with the cider mixture, for 30 minutes, or until tender. Set aside until warm or at room temperature.
  • Just before serving, whisk together the olive oil, 1/4 cup of lemon juice, and 1/4 cup of the basting liquid in a large bowl. Divide the arugula among 6 plates and top each with a pear half. Drizzle each pear with some of the basting liquid, sprinkle with salt, and serve warm.

Nutrition Facts : Calories 276.4, Fat 16.5, SaturatedFat 4.2, Cholesterol 10.6, Sodium 212, Carbohydrate 28.2, Fiber 3.5, Sugar 21.4, Protein 4.8

LINGUINE WITH PEARS AND GORGONZOLA CHEESE



Linguine with Pears and Gorgonzola Cheese image

Categories     Milk/Cream     Pasta     Sauté     Blue Cheese     Parmesan     Pear     Rosemary     Pecan     Simmer     Bon Appétit

Yield Serves 4 as a main course

Number Of Ingredients 9

1/4 cup (1/2 stick) butter
4 firm pears (about 2 pounds), peeled, cored,sliced into 1/3-inch-thick strips
1 tablespoon (scant) chopped fresh rosemary or 1 1/2 teaspoons dried
1 cup canned low-salt chicken broth
4 ounces Gorgonzola cheese, crumbled
3/4 cup grated Parmesan cheese
1/2 cup whipping cream
3/4 pound linguine, freshly cooked
1/3 cup chopped pecans, toasted

Steps:

  • Melt butter in heavy large skillet over medium-high heat. Add pears and sauté until tender and beginning to brown but not soft, about 8 minutes. Using slotted spoon, carefully transfer pears to bowl.
  • Add rosemary to same skillet and stir until fragrant, about 1 minute. Add broth, Gorgonzola cheese, 1/2 cup Parmesan cheese and cream. Simmer until sauce thickens enough to coat spoon, whisking occasionally, about 6 minutes. Return pears and any accumulated juices to sauce. (Can be made 2 hours ahead. Let stand at room temperature. Bring to simmer before continuing.)
  • Add linguine and pecans to sauce. Toss over medium-low heat until sauce coats pasta, about 3 minutes. Season to taste with salt and pepper. Transfer to large bowl. Sprinkle with remaining 1/4 cup Parmesan cheese.

GRILLED HAM AND CHEESE WITH PEARS



Grilled Ham and Cheese with Pears image

Up your grilled-cheese game with this popular sweet-and-savory rendition.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 20m

Number Of Ingredients 5

4 slices sandwich bread
8 ounces Gruyere cheese
1 pear, thinly sliced
8 ounces deli ham, thinly sliced
Butter

Steps:

  • Layer 4 slices of sandwich bread with 8 ounces Gruyere or other melting cheese, 1 thinly sliced pear, and 8 ounces thinly sliced deli ham; top each with bread.
  • Heat a large skillet over medium heat. Spread outside of both bread slices with butter. Cook sandwiches in batches, if necessary, until golden and cheese is melted, flipping once, 3 to 5 minutes per side. Cut sandwiches in half and serve hot.

SPINACH SALAD WITH BLUE CHEESE, SPICED WALNUTS, PEARS, AND PORT VINAIGRETTE



SPINACH SALAD WITH BLUE CHEESE, SPICED WALNUTS, PEARS, AND PORT VINAIGRETTE image

Categories     Salad     Cheese     Leafy Green     Nut     Salad Dressing     Pear

Yield 4 servings

Number Of Ingredients 25

SPICED WALNUTS
Nonstick vegetable oil spray
1 large egg white
Pinch of ground nutmeg
Pinch of ground cinnamon
Pinch of ground ginger
Pinch of ground cloves
Pinch of ground cumin
Pinch of cayenne pepper
Pinch of salt
1 1/4 cups walnut halves
SALAD
1 750-ml bottle ruby Port
1/2 cup sugar
5 whole cloves
3 whole allspice
2 cinnamon sticks, broken in half
2 firm but ripe Anjou pears, peeled
2 tablespoons chopped shallots
1 garlic clove, minced
1/4 cup Champagne vinegar or white wine vinegar
1 tablespoon Dijon mustard
3/4 olive oil
4 ounces Maytag blue cheese, crumbled (about 1 cup)
2 5-ounce bags baby spinach leaves

Steps:

  • FOR SPICED WALNUTS: Preheat oven to 300. Line baking sheet with foil. Spray foil lightly with nonstick spray. Whisk egg white and next 7 ingredients in medium bowl to blend. Add walnuts and toss to coat well. Spread walnuts in single layer on prepared baking sheet. Bake until walnuts are dry, about 14 minutes. Cool walnuts completely. (Can be made 1 day ahead. Store in airtight container at room temperature.) FOR SALAD: Bring Port, sugar, cloves, allspice, and cinnamon to boil in heavy small saucepan, stirring until sugar melts. Reduce heat to medium-low. Add pears; cover and simmer until tender when pierced with knife, turning pears every 5 minutes, about 20 minutes. Remove pan from heat. Let cool uncovered 20 minutes, turning pears once. Refrigerate pan uncovered until pears are chilled, turning every 1/2 hour, about 1 1/2 hours. (Can be made 1 day ahead. Cover and keep refrigerated.) Remove pears from poaching liquid; reserve liquid. Cut pears lengthwise into quarters and core. Cut lengthwise into 1/4-inch-thick slices. Set pear slices aside. Boil 1/2 cup pear poaching liquid, shallots, and garlic in small saucepan over medium-high heat until reduced to 1/4 cup, about 3 minutes. Transfer mixture to medium bowl and cool to room temperature. Whisk in vinegar and mustard. Gradually whisk in olive oil. Season dressing to taste with salt and pepper. Arrange pear slices around edges of 4 plates. Sprinkle crumbled blue cheese between pear slices. Toss spinach and 1/2 cup dressing in large bowl to coat; mound in center of plates. Serve, passing remaining dressing separately.

GREENS WITH PEARS AND BLUE CHEESE



Greens with Pears and Blue Cheese image

Fresh greens, pear slices, crumbled Gorgonzola cheese, crunchy walnts and a creamy citrus dressing make this healthy salad from Leanne Mocker a refreshing delight! "I first concocted it three years ago," she writes from Fall River, Massachusetts, "and it really was an instant sensation. My family loved it as much as I did."

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 6 servings.

Number Of Ingredients 12

3 tablespoons orange juice
2 tablespoons plus 1 teaspoon cider vinegar
4-1/2 teaspoons fat-free mayonnaise
1 tablespoon honey
2-1/4 teaspoons lemon juice
2-1/4 teaspoons olive oil
1/4 teaspoon salt
1/4 teaspoon coarsely ground pepper
12 cups spring mix salad greens
3 medium pears, thinly sliced
1/3 cup crumbled blue cheese
1/3 cup chopped walnuts, toasted

Steps:

  • For dressing, in a small bowl, whisk the first eight ingredients. On each salad plate, arrange 2 cups of greens, half of a pear and about 1 tablespoon each of blue cheese and walnuts. Drizzle each with 2 tablespoons dressing.

Nutrition Facts : Calories 169 calories, Fat 8g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 261mg sodium, Carbohydrate 22g carbohydrate (14g sugars, Fiber 5g fiber), Protein 5g protein. Diabetic Exchanges

CARAMELIZED PEARS WITH BLUE CHEESE AND BLACK PEPPER-CARAMEL SAUCE



CARAMELIZED PEARS WITH BLUE CHEESE AND BLACK PEPPER-CARAMEL SAUCE image

Categories     Dessert     Pear

Number Of Ingredients 7

1/3 cup water
2/3 cup sugar (4 3/4 ounces)
3 ripe but firm pears, halved, seeds removed with a large melon baller, and 1/4 inch trimmed off the bottom of each pear half so it will stand upright
2/3 cups heavy cream
Table salt
1/4 teaspoon whole black peppercorns, roughly crushed
3 ounces blue cheese (strong such as Stilton), cut into 6 attractive wedges

Steps:

  • 1. Place the water in a 12-inch nonstick skillet and pour the sugar into the center of the pan, taking care not to let the crystals adhere to the sides of the pan. Bring to a boil over high heat, stirring occasionally, until the sugar is fully dissolved and the mixture is bubbling wildly. Add the pears to the skillet, cut-side down, cover, reduce the heat to medium-high, and cook until the pears are nearly tender (a paring knife inserted into the center of the pears feels slight resistance). 2. Uncover, reduce the heat to medium, and cook until the sauce is golden brown and the cut sides of the pears are partly caramelized, 3 to 5 minutes. Pour the heavy cream around the pears and cook, shaking the pan back and forth, until the sauce is a smooth, deep caramel color and the cut sides of the pears are beautifully golden, 3 to 5 minutes. 3. Remove the pan from the heat. Using tongs, carefully remove the pears from the pan and place cut-side up on a wire rack set over a trimmed baking sheet. Cool slightly. Season the sauce left in the pan with salt to taste and the crushed black pepper, then pour it into a liquid measuring cup. 4. Carefully (the pears will still be hot) stand each pear half upright on an individual plate and arrange a wedge of the blue cheese beside it. Drizzle the plate and some of the pear with the caramel sauce. Serve immediately. (Alternatively, the pears can be stood upright on a large serving platter, and the warm caramel sauce and the blue cheese can be passed separately.)

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