Sweetened with honey and drizzled with a balsamic-vinegar reduction, these pears make an elegant dessert for a gourmet meal or an excellent side dish to roasted lamb.
3 firm ripe Anjou or Bartlett pears (about 1 pound)
1/3 cup balsamic vinegar
1/4 cup (2 ounces) 1/3-less-fat cream cheese
1/2 cup (2 ounces) crumbled Gorgonzola cheese
4 teaspoons honey, divided
1/8 teaspoon salt
2 tablespoons finely chopped pistachios
How to Make It
Preheat oven to 450°.
Peel and core pears. Cut each pear in half lengthwise. Place pear halves, cut sides down, on a jelly-roll pan coated with cooking spray. Bake at 450° for 30 minutes or until tender and lightly browned.
While pears bake, bring balsamic vinegar to a simmer in a small saucepan over medium-high heat; cook 4 to 5 minutes or until reduced to 1 1/2 tablespoons.
Combine cream cheese, Gorgonzola cheese, 1 teaspoon honey, and salt; stir until smooth.
Place warm pear halves, cut sides up, on individual dessert plates. Spoon about 1 tablespoon cheese mixture into the center of each pear half, and drizzle each pear with 3/4 teaspoon balsamic syrup and 1/2 teaspoon honey. Sprinkle 1 teaspoon pistachios over each serving. Serve warm.