Endive Boats with Pears, Blue Cheese, and Walnuts

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Endive Boats with Pears, Blue Cheese, and WalnutsRecipe

Photo: Randy Mayor; Styling: Claire Spollen

Let the ripeness of your pears determine how long you cook them. Soft, juicy fruit will only need to cook a minute or two; underripe fruit will need to go longer.

Serves 8 (serving size: 2 stuffed leaves)


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1 tablespoon olive oil
1 1/2 cups finely chopped red Bartlett or Anjou pear
1 tablespoon honey
1/8 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
2 ounces Gorgonzola cheese, crumbled (about 1/2 cup)
16 Belgian endive leaves (2 heads)
1/4 cup chopped walnuts, toasted


Hands-on: 18 Minutes
Total: 18 Minutes

1. Heat a medium skillet over medium heat. Add oil to pan; swirl to coat. Add pear; cook 2 minutes or until softened, stirring occasionally. Remove from heat; stir in honey. Cool 3 minutes; stir in salt, pepper, and cheese. Spoon about 2 teaspoons pear mixture into each leaf. Sprinkle with walnuts.

Created date

November 2014

Nutritional Information

Calories 90
Fat 6.2 g
Satfat 1.8 g
Monofat 2.1 g
Polyfat 2 g
Protein 2 g
Carbohydrate 8 g
Fiber 2 g
Cholesterol 5 mg
Iron 0.0 mg
Sodium 130 mg
Calcium 47 mg