It also worked out that other recipes I had made recently left me with just enough remaining apple cider, port wine and blue cheese to make this. I just love when stuff like that happens! Especially around the holidays when fridge space is very limited.
- 3 ripe Anjou pears, peeled and sliced lengthwise in half
- 1/4 cup + 1 tbsp. freshly squeezed lemon juice, divided
- 3 oz. blue cheese crumbles
- 1/4 cup walnut halves, toasted and diced
- 1/4 up dried cranberies
- 1/2 cup apple cider
- 3 tbsp. port wine
- 3 tbsp. brown sugar
- 6 oz. baby arugula
- 1 tbsp. olive oil
- salt and pepper
1. Preheat the oven to 375.
2. Use a melon baller to remove the core and seeds from each half of the pear. Make a deep enough indent that you’ll be able to fill it. Drizzle 1/4 cup of the lemon juice over the pears to stop them from browning.
3. In a small bowl, add the blue cheese, walnuts and cranberries. Stir to combine and fill each pear half with the mixture. In the same bowl, stir together the apple cider, port wine and brown sugar until the sugar has dissolved.
4. Place the pears in an 8×8 baking dish. Pour the apple cider mixture over and around the pears. Bake for 30 minutes, basting the pears with the liquid every 10 minutes. Continue baking for another 5-7 minutes if the pears are not fork tender after 30 minutes.
5. Remove the pears from the oven and allow to cool slightly.
6. Toss the arugula with the remaining lemon juice and the olive oil. Season to taste with the salt and pepper. Spread the arugula out onto a platter and place the pears on top. Drizzle any of the remaining basting liquid over the pears. Serve warm.
As I expected, I was the only one to try one of these pears. It was absolutely delicious! My silly family has no idea what they are missing by not eating the salads I serve around the holidays!