Simple Baked Pears with Berries, Honey, Walnuts and Blue Cheese

If you ask me, baked pears are one of the most underrated desserts out there.

This easy recipe takes ripe pears and turns them into something special with just a handful of simple ingredients. Sweet honey and tart berries balance out the soft, warm fruit.

The pears are topped with crunchy walnuts and crumbled blue cheese before going into the oven. The cheese melts just slightly, adding a savory note that works surprisingly well with the sweetness.

It’s an impressive dish that comes together in less than 30 minutes, perfect for when you want something a little different.

What Kind of Pears Should I Use?

For this recipe, you’ll want to choose pears that are ripe but still firm enough to hold their shape during baking. Bosc and Anjou pears are great options since they have a nice balance of sweetness and structure that won’t turn mushy in the oven. If you can only find Bartlett pears at your store, just make sure they’re on the firmer side – slightly underripe is better than overripe for baking. When selecting your pears, give them a gentle squeeze near the stem; they should yield just slightly but not feel soft or squishy.

Options for Substitutions

This recipe is pretty forgiving when it comes to swapping ingredients based on what you have:

• Pears: Bosc or Anjou pears work best for baking since they hold their shape well. If you only have softer pears like Bartlett, just reduce the baking time by a few minutes and keep an eye on them.
• Blue cheese: Not a fan of blue cheese? Try goat cheese for a milder, tangy option, or feta for something crumbly and salty. Gorgonzola can be swapped with Roquefort or Stilton if you want to stick with blue cheese varieties.
• Pecans or walnuts: These are pretty interchangeable. You can also use almonds or hazelnuts – just toast them first for better flavor.
• Arugula: Baby spinach or mixed greens work fine here. If you want something with a peppery bite like arugula, try watercress.
• Dried cranberries: Dried cherries, raisins, or chopped dried figs all work well. Fresh pomegranate seeds are also nice if you want something less sweet.
• Honey: Maple syrup or agave nectar can replace honey in equal amounts if needed.

Watch Out for These Mistakes While Baking

The biggest mistake when baking pears is choosing fruit that’s either too ripe or too hard – you want pears that are just slightly firm to the touch, as overly ripe ones will turn mushy in the oven while rock-hard pears won’t soften enough.

Another common error is not cutting a thin slice off the bottom of each pear half to create a stable base, which can cause them to tip over and spill their toppings during baking.

To prevent the blue cheese from melting away completely, add it during the last 5 minutes of baking rather than at the start, and keep an eye on the nuts since they can go from toasted to burnt quickly.

For extra flavor, try brushing the pear halves with a little honey before baking, and don’t skip the drizzle of olive oil on the arugula – it helps balance the sweetness of the honey and fruit.

What to Serve With Baked Pears?

These baked pears make a beautiful appetizer or light dessert, and they’re perfect alongside a cheese board with crackers and some cured meats like prosciutto. If you’re serving them as a starter, pair them with a simple mixed green salad dressed with a light vinaigrette to balance out the sweetness of the honey and fruit. They also work great as a side dish for roasted chicken or pork chops, since the sweet and savory flavors complement the meat really nicely. For a brunch spread, serve these pears with some crusty bread and a frittata or quiche for a complete meal.

Storage Instructions

Store: These baked pears are best enjoyed fresh from the oven while they’re still warm and the cheese is melty. If you have leftovers, you can store them in an airtight container in the fridge for up to 2 days, but keep in mind the arugula will wilt and the pears will soften more.

Make Ahead: You can prep the pears by slicing them and tossing with a bit of lemon juice up to a day ahead to prevent browning. Store them covered in the fridge, then just assemble and bake when you’re ready to serve.

Serve: If you’re eating leftover pears, let them come to room temperature or warm them gently in the oven at 300°F for about 5 minutes. You might want to add fresh arugula and an extra drizzle of honey to brighten things up again.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 520-600
• Protein: 9-12 g
• Fat: 32-38 g
• Carbohydrates: 53-60 g

Ingredients

For the baked pears:

• 1 1/2 tbsp dried cranberries
• 1/3 cup walnuts (chopped)
• 1 to 2 tsp extra virgin olive oil
• 2 oz blue cheese (crumbled)
• 2 large pears (halved and cored)

For the salad and garnish:

• 1/4 tsp red pepper flakes
• 2 cups arugula
• flaky salt (I use Maldon)
• 1 to 2 tbsp honey (raw preferred)

Step 1: Prepare and Roast the Pears

• 2 large pears (halved and cored)
• 1 to 2 tsp extra virgin olive oil

Preheat your oven to 400℉.

Halve the pears lengthwise and scoop out the cores and seeds.

Place the pear halves cut side up in a cast iron skillet or baking dish, drizzle with extra virgin olive oil, then flip them so the cut sides face down.

Roast for 15 minutes until they begin to soften.

Step 2: Stuff and Finish Baking the Pears

• 2 oz blue cheese (crumbled)
• 1/3 cup walnuts (chopped)
• 1 1/2 tbsp dried cranberries
• roasted pear halves from Step 1

Take the skillet from the oven and carefully flip the pear halves cut side up.

Fill each pear with crumbled blue cheese, chopped walnuts, and dried cranberries.

Return the pears to the oven and bake for another 7–8 minutes, until the cheese just starts to melt.

Step 3: Assemble the Salad and Serve

• 2 cups arugula
• 1 to 2 tsp extra virgin olive oil
• 1 to 2 tbsp honey (raw preferred)
• 1/3 cup walnuts (chopped) (for garnish, optional)
• 1 1/2 tbsp dried cranberries (for garnish, optional)
• 1/4 tsp red pepper flakes
• flaky salt (I use Maldon)
• baked and stuffed pears from Step 2

Arrange the arugula on a serving platter and lightly spray or drizzle with olive oil.

Place the warm stuffed pears over the arugula.

Drizzle honey on top, and sprinkle with more chopped walnuts, cranberries, red pepper flakes, and flaky salt.

I like to finish with a generous pinch of flaky salt to bring all the flavors together.

Simple Baked Pears with Berries, Honey, Walnuts and Blue Cheese

Delicious Simple Baked Pears with Berries, Honey, Walnuts and Blue Cheese recipe with step-by-step instructions.

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Prep Time 12 minutes mins

Cook Time 24 minutes mins

Total Time 36 minutes mins

Servings 4

Calories 560 kcal

Ingredients

  

For the baked pears:

• 1 1/2 tbsp dried cranberries
• 1/3 cup walnuts (chopped)
• 1 to 2 tsp extra virgin olive oil
• 2 oz blue cheese (crumbled)
• 2 large pears (halved and cored)

For the salad and garnish:

• 1/4 tsp red pepper flakes
• 2 cups arugula
• flaky salt (I use Maldon)
• 1 to 2 tbsp honey (raw preferred)

Instructions

 

• Preheat your oven to 400℉. Halve the pears lengthwise and scoop out the cores and seeds. Place the pear halves cut side up in a cast iron skillet or baking dish, drizzle with extra virgin olive oil, then flip them so the cut sides face down. Roast for 15 minutes until they begin to soften.
• Take the skillet from the oven and carefully flip the pear halves cut side up. Fill each pear with crumbled blue cheese, chopped walnuts, and dried cranberries. Return the pears to the oven and bake for another 7–8 minutes, until the cheese just starts to melt.
• Arrange the arugula on a serving platter and lightly spray or drizzle with olive oil. Place the warm stuffed pears over the arugula. Drizzle honey on top, and sprinkle with more chopped walnuts, cranberries, red pepper flakes, and flaky salt. I like to finish with a generous pinch of flaky salt to bring all the flavors together.