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Endive with Caramelized Pears and Blue Cheese

Endive with Caramelized Pears and Blue Cheese

The classic combination of pears, blue cheese, and walnuts yields a nice appetizer that comes together quickly. The filling mixture is best if made just before serving.

Cooking Light DECEMBER 2006

  • Yield: 12 servings (serving size: 2 filled endive leaves)

Ingredients

  • Cooking spray
  • 1 1/2 cups chopped peeled Bosc pear (about 3 medium)
  • 1 tablespoon sugar
  • 2/3 cup (about 3 ounces) crumbled blue cheese
  • 2 tablespoons chopped walnuts, toasted
  • 1/8 teaspoon salt
  • 24 small Belgian endive leaves (about 3 heads)
  • 1 teaspoon chopped fresh parsley

Preparation

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add pear and sugar to pan; sauté 2 minutes or until tender. Cool.

Place pear mixture, blue cheese, walnuts, and salt in a bowl; stir gently to combine. Spoon about 1 1/2 tablespoons pear mixture into each endive leaf. Arrange leaves on a platter; sprinkle evenly with parsley.

Nutritional Information

Amount per serving
  • Calories: 83
  • Calories from fat: 34%
  • Fat: 3.1g
  • Saturated fat: 1.4g
  • Monounsaturated fat: 0.7g
  • Polyunsaturated fat: 0.7g
  • Protein: 3.6g
  • Carbohydrate: 12.1g
  • Fiber: 5.3g
  • Cholesterol: 5mg
  • Iron: 1.2mg
  • Sodium: 152mg
  • Calcium: 109mg
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