Description
Elegant Blue Cheese Stuffed Pears are a sophisticated appetizer combining the sweetness of ripe pears with the tangy creaminess of blue and cream cheeses, enhanced by honey and crunchy toasted nuts. Perfect for entertaining or a classy snack, these no-cook stuffed pears offer a quick and visually appealing dish.
Ingredients
Scale
Pears and Toppings
- 4 ripe pears (e.g., Bosc or Anjou)
- 1 teaspoon lemon juice (to prevent browning)
- 1/4 cup (30g) toasted walnuts or pecans, finely chopped
- 1 tablespoon fresh chives, finely chopped (optional, for garnish)
- 2 tablespoons honey (plus extra for drizzling)
Cheese Filling
- 1/2 cup (120g) blue cheese, crumbled
- 1/4 cup (60g) cream cheese, softened
Instructions
- Prepare the Pears: Wash and dry the pears thoroughly. Slice each pear in half lengthwise to create two even halves.
- Scoop Out the Core: Using a melon baller or spoon, carefully scoop out the core and some of the pear flesh to create a hollow space for the filling. Brush the scooped area with lemon juice to prevent browning and maintain freshness.
- Make the Filling: In a mixing bowl, combine the crumbled blue cheese, softened cream cheese, and honey. Mix until you achieve a smooth, creamy consistency.
- Stuff the Pears: Fill each hollowed pear half evenly with the prepared cheese mixture, pressing gently to fill the cavity.
- Garnish and Serve: Top each stuffed pear with the finely chopped toasted walnuts or pecans. Drizzle additional honey over the top and sprinkle with fresh chopped chives if desired. Serve immediately for best flavor and presentation.
Notes
- Pears like Bosc or Anjou are preferred for their firmness and sweetness.
- Lemon juice is essential to prevent the pears from browning after cutting.
- Use softened cream cheese for easier mixing and a smoother filling.
- Toasted nuts add a nice crunch and contrast to the creamy filling.
- This dish is best served fresh; however, pears can be prepped and refrigerated for a short time before serving.
