Elegant Blue Cheese Stuffed Pears

Sometimes you need a showstopping appetizer with almost no fuss and this recipe fits the bill. Juicy pears stuffed with creamy blue cheese and crunchy walnuts turn a handful of ingredients into a sophisticated treat. I lean on this dish when I want something elegant but effortless for a holiday meal or dinner party.

I whipped up these pears last Thanksgiving and my guests could not stop talking about them. They look so fancy but really take minutes to assemble and always disappear from the table first.

Ingredients

• Ripe pears: Four halves catch the filling perfectly and offer natural sweetness. Choose pears that yield when pressed gently but are not mushy
• Blue cheese: Crumbled for a bold tang. Look for a creamy wedge that has a slightly moist texture avoid overly dry or crumbly blues
• Toasted walnuts: For crunch and nutty aroma. Toast briefly in a dry pan for best flavor and choose halves or large pieces for texture
• Honey: Adds floral sweetness. Pick a good quality honey with pronounced flavor as it stands out in this combination
• Balsamic vinegar: Brings acidity and depth. Reduced aged balsamic has the best balance of sweet and tart
• Ground black pepper: Freshly ground brings a subtle heat and highlights the richness
• Fresh thyme sprigs: Adds color and savory aroma. Opt for perky green sprigs

Instructions

Heat the Oven:

Preheat your oven to 190 degrees Celsius so it is fully hot by the time you finish prepping. This high heat starts caramelizing the pears and melts the cheese quickly

Prep the Pears:

Slice pears neatly in half from stem to base. Use a melon baller or teaspoon to scoop out the cores and the seeds. Create a well large enough to hold the filling but leave a thick border so the pears keep their shape. Lay the halves cut side up on a lined baking sheet and space them out for even cooking

Make the Filling:

In a mixing bowl combine crumbled blue cheese toasted walnuts and honey. Use a fork to mash the cheese so it blends with the nuts and honey. Mix until it sticks together and has a chunky paste consistency

Fill the Pears:

Spoon the filling into the cavity of each pear half. Pack it in gently to keep the mixture secure during baking. Make sure each pear gets a generous amount and any extra filling can be patted on top

Season and Bake:

Drizzle the balsamic vinegar evenly over the filled pears. Scatter with a light dusting of ground black pepper. Bake for about 20 to 25 minutes. Keep an eye on them. The pears should be tender but not falling apart. The cheese should be bubbling and slightly golden

Finish and Serve:

Once out of the oven give each pear a drizzle of honey and top with a fresh thyme sprig. Serve these while warm to emphasize the creamy melted cheese and fragrant herbs

I have always loved the combination of fruit and cheese but blue cheese with pears is unbeatable. The salty sharpness melts into the pear and every time I make this my husband reminds me of a special dinner years ago when this was our first shared starter.

Storage Tips

Store any leftovers in an airtight container once cooled. Eat within two days and reheat gently in a low oven to keep the cheese creamy. Refrigeration can firm up the pears so let them sit at room temperature before serving if possible.

Ingredient Substitutions

If blue cheese is a bit bold for some guests try using a creamy goat cheese or an even milder gorgonzola. Play around with chopped pecans or hazelnuts if walnuts are unavailable and golden syrup can stand in for honey.

Serving Suggestions

These stuffed pears are stunning as a party appetizer or passed hors doeuvres. For dinner I like to pair them with arugula dressed in olive oil and a handful of pomegranate seeds. They also shine as a fancy addition to a cheese board.

Cultural and Historical Context

Fruit and cheese pairings have roots in European cuisines with pears and blue cheese especially popular in Italian and French traditions. Pears symbolize prosperity and hospitality in many cultures making this dish a thoughtful way to start a meal.

Seasonal Adaptations

Swap walnuts for toasted pecans or hazelnuts in fall. Try a drizzle of rosemaryinfused honey in winter. In spring garnish with edible flowers for a fresh look.

Success Stories

I have served these at bridal showers and office potlucks and every time someone asks for the recipe. One friend now makes them for her annual friendsgiving and another brought them to a picnic where they survived surprisingly well chilled in a cooler.

Freezer Meal Conversion

These pears are best enjoyed fresh but you can prepare the filling days in advance and core pears ahead to save time. Just make sure to add the filling and bake close to serving so everything is perfectly melty and aromatic.

Make these stuffed pears once and they’ll become a tradition. They’re irresistible every single time.

Recipe FAQs

→ What type of pears work best for this dish?

Choose firm, ripe varieties like Bosc or Anjou, which hold shape well during baking and complement the rich filling.

→ Can I substitute a different cheese for blue cheese?

Yes, try gorgonzola or goat cheese for a milder taste, but blue cheese offers the most robust flavor balance.

→ How do I toast the walnuts?

Place walnuts in a dry skillet over medium heat, stirring for 2-3 minutes until fragrant and lightly browned.

→ Is it necessary to peel the pears?

No, leaving the skin on helps maintain the pears' structure during baking and provides extra texture.

→ What garnishes complement this dish?

Fresh thyme adds aroma and color, while an extra drizzle of honey enhances sweetness and visual appeal.