Gorgonzola and Cranberry Roasted Pears

For Thanksgiving I usually leave the traditional dishes to my sisters, and I make something a little different. These simple roasted pears will serve as a side dish with turkey, or a not-too-sweet dessert. I use sweet wine, a dash of sugar and cinnamon, and sharp-rich gorgonzola for a tantilizing contrast of sweet and salty. Use Bosc pears for their firm aromatic flesh and pretty shape, or D’Anjou for a juicier result. Prepare the dish a few hours ahead, then pop in the oven 30 minutes before serving.  Have a delicious Thanksgiving!

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Gorgonzola and Cranberry Roasted Pears
Makes 6 servings
Prep time: 10 minutes
Bake time: 30 minutes

3 medium Bosc or D’Anjou pears, halved, cored, peeled if desired
1/4 cup sweet wine such as Riesling or Muscat
1/3 cup Sun-Maid dried cranberries or cherries
1/3 cup crumbled Gorgonzola cheese
2 tablespoons granulated sugar
1/8 teaspoon cinnamon

PREHEAT oven to 425° F.  Halve, peel, and core pears.
POUR wine into a glass or ceramic 9-inch square or round baking
dish.  Add pears, turning to coat with wine. Place cut side up..
In a small bowl, COMBINE dried fruit, gorgonzola, sugar and
cinnamon. Divide mixture evenly between pears, mounding firmly on cored
centers.  Cover dish with foil.
BAKE 15 minutes.
UNCOVER and continue baking 5 to 10 minutes until pears are soft when
pierced.  Serve warm, drizzled with liquid in pan.

Recipe created for Sun-Maid Growers. Photo and styling by Kelly Burgoyne.

Kitchen Tips
There are so many varieties of pears that they are available nearly every month of the year. Unlike most fruit, pears ripen off the tree. In fact, turning mealy if allowed to stay on the tree past maturity.  Other than Bartlett pears that turn yellow when ripe, most pears do not change in color.  So how do you know when a pear is ripe?  The USA Pear Bureau says, Check the Neck™: Apply gentle pressure to the neck of the pear with your thumb. If it yields to pressure, it’s ripe.

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