These pears are a refreshing way to start a meal, or serve them after a main course in place of dessert. I look use a low fat blue cheese (I think the brand is Stella) because even though its low fat it still has lots of flavor. You can use any blue veined cheese such as stilton or even gorgonzola.
non stick spray
2 Green pears such as Anjou, halved and cored with a knife or melon baller. Also, you can trim a small slice off from the bottom rounded part of the pear so the pear lays flat if you like.
2 teaspoons lemon juice
1/4 cup crumbled blue cheese
1/4 cup dried cranberries
1 tablespoon butter, melted
Preheat oven to 375
Spray a small baking dish, (just large enough to hold the pear halves) with cooking spray. Place the pears in the dish and brush them with lemon juice. In a small bowl combine the cheese and cranberries. Divide the cheese mixture among the pears and stuff the mixture into the pear cavities. Bake for 15 minutes, then brush or drizzle the pears with the melted butter. The butter helps give the pears a more golden color. Bake another 10-15 minutes or until pears are tender. I suggest serving 1/2 a pear per person along with a Arugula salad that has been lightly dressed with olive oil and sherry vinegar.
non stick spray
2 Green pears such as Anjou, halved and cored with a knife or melon baller. Also, you can trim a small slice off from the bottom rounded part of the pear so the pear lays flat if you like.
2 teaspoons lemon juice
1/4 cup crumbled blue cheese
1/4 cup dried cranberries
1 tablespoon butter, melted
Preheat oven to 375
Spray a small baking dish, (just large enough to hold the pear halves) with cooking spray. Place the pears in the dish and brush them with lemon juice. In a small bowl combine the cheese and cranberries. Divide the cheese mixture among the pears and stuff the mixture into the pear cavities. Bake for 15 minutes, then brush or drizzle the pears with the melted butter. The butter helps give the pears a more golden color. Bake another 10-15 minutes or until pears are tender. I suggest serving 1/2 a pear per person along with a Arugula salad that has been lightly dressed with olive oil and sherry vinegar.
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