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Endive Boats with Pears, Blue Cheese, and Walnuts

Photo: Randy Mayor; Styling: Claire Spollen

Hands-on time 18 mins
Total time 18 mins
Yield

Serves 8 (serving size: 2 stuffed leaves)

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.

Ingredients

  • 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

Nutrition 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

How to Make It

  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.