Roasted Pears with Gorgonzola, Honey, and Pistachios

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.

Yield: 6 servings (serving size: 1 pear half)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 156
  • Calories from fat: 35%
  • Fat: 6.1g
  • Saturated fat: 3.5g
  • Protein: 4.1g
  • Carbohydrate: 23.5g
  • Fiber: 3.9g
  • Cholesterol: 15mg
  • Iron: 0.4mg
  • Sodium: 224mg
  • Calcium: 74mg

Ingredients

  • 3 firm ripe Anjou or Bartlett pears (about 1 pound)
  • Cooking spray
  • 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

Preparation

  1. 1. Preheat oven to 450°.
  2. 2. 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.
  3. 3. 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.
  4. 4. Combine cream cheese, Gorgonzola cheese, 1 teaspoon honey, and salt; stir until smooth.
  5. 5. 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.
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