Pears Cheese Recipes

ROASTED BABY PEARS WITH HERBED GOAT CHEESE

Steps:

• Heat the oven to 375 degrees F.
• In a small bowl, mix the goat cheese, herbs, and 2 tablespoons olive oil; season with salt and pepper. Halve the pears and scoop out the seeds and cores. Stuff each pear half with about a tablespoon of the cheese. Wrap each stuffed pear with a slice of bacon and place it on a baking sheet. Drizzle some olive oil over the pears and season them with salt and pepper. Bake them until the pears are tender and the bacon is crisp, about 25 to 30 minutes. Place the pears onto a platter, drizzle with the honey, and garnish with the arugula.

ROASTED PEARS WITH BLUE CHEESE

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.

BLUE CHEESE AND PEARS

Steps:

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

PEARS & CHEESE

Steps:

• How to make Baked Vacherin with Flambéed Calvados Pears
• Pre-heat the oven to 180°C.
• Wash, halve and slice the core out of the pears, then cut each half into three wedges.
• When the oven is up to speed put the vacherin on a tray in the oven, still in the box but without the plastic cover âPut a large, heavy based pan on the heat and get the oil good and hot in it. You want to sear the pear pieces for about a minute per side, so they pick up some good golden colour but remain firm in the middle with some bite – this all requires some quick work with the tongs.€“ it’ll take 15 mins.
• Once the pears are golden, pour in the calvados and stand back. As soon as the flame has died away turn the heat off and take the pears out to cool down a bit. Poke sticks into them in a way that will make them dunkable in the molten cheese.
• Have your roughly chopped hazelnuts in a little dish on the side, and serve the whole lot up to your guests as soon as the cheese comes out – it should be hot, soft and gooey throughout, and if not pop it back in for a few minutes.
• To eat, just tear through the top skin of the cheese revealing the molten richness below, dunk in your boozy pears (without letting them drop in) and if you feel like it, touch it in the dish of hazelnuts afterwards for a touch of crunch.

PEAR AND CHEDDAR CRISP

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Butter a 2-quart casserole dish.
• Toss pears with lemon juice in a bowl. Combine 1/2 cup light brown sugar, cornstarch, cinnamon, and cloves together in a separate bowl. Add sugar mixture to pear mixture; toss to coat. Transfer to the prepared casserole dish. Sprinkle pear mixture with Cheddar cheese.
• Combine flour and 1/2 cup light brown sugar in a food processor; pulse to mix. Cut butter into flour mixture until crumb consistency. Sprinkle topping over Cheddar cheese layer.
• Bake in the preheated oven until top is golden brown, about 45 minutes.

PEARS AND PECORINO CHEESE

Steps:

• Slice the cheese thin and divide it among four plates. Cut the pears into quarters, core them and slice the quarters thin. Divide them among four plates.
• Warm the honey in a small saucepan and pour it lightly over the pears and cheese. Grind pepper over each plate and serve.

FRESH PEARS WITH CINNAMON CREAM CHEESE DIP

Steps:

• Slice pears in half and remove seeds with a melon baller. Cut into 1/8-inch slices (if pears are firm) or 1/4-inch slices (if pears are softer).
• Combine cream cheese, sour cream, powdered sugar, and cinnamon in a stand mixer; beat until smooth and creamy. Serve alongside pear slices.

PEAR CHEESECAKE

Steps:

• In a small bowl, combine cracker crumbs, 1/4 cup sugar and butter. Press onto the bottom and 1-1/2-in. up the sides of a greased 9-in. springform pan; refrigerate for 30 minutes. Place pear halves cut side down on crust., In a bowl, beat cream cheese and remaining sugar until smooth. Add flour; beat well. Add eggs; beat on low speed just until combined. Add the milk, lemon juice and zest; beat just until blended. Pour over pears., Bake at 350° for 45-50 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Chill overnight. Remove sides of pan. Refrigerate leftovers.