Stilton-Stuffed Baked Pears

Stilton-Stuffed Baked Pears Recipe
Susan Byrnes
Stilton, an English blue cheese, is a classic accompaniment for pears. Use ripe but firm pears that will hold their shape once cooked. You can substitute toasted walnuts for pecans. Fruit dessert recipes make wonderful endings to Fall meals.

Yield:

8 servings (serving size: 1 pear)

Recipe from

Cooking Light

Nutritional Information

Calories 246
Caloriesfromfat 30 %
Fat 8.2 g
Satfat 3.6 g
Monofat 3 g
Polyfat 1 g
Protein 2.8 g
Carbohydrate 43.8 g
Fiber 5.7 g
Cholesterol 14 mg
Iron 0.7 mg
Sodium 145 mg
Calcium 75 mg

Ingredients

1/2 cup packed brown sugar
2 tablespoons butter, softened
1/2 cup (2 ounces) crumbled Stilton cheese
1/4 cup dried cranberries
1/4 cup chopped pecans, toasted
8 peeled Bartlett pears (about 3 3/4 pounds)
1/4 cup apple juice
1 tablespoon port

Preparation

Preheat oven to 375°.

Combine sugar and butter in a small bowl, and stir until well blended. Add cheese, cranberries, and pecans; stir well.

Cut 1 inch off stem end of each pear; reserve top. Remove core from stem end, and scoop out about 2 tablespoons pulp from each pear half to form a cup, using a melon baller or spoon. If necessary, cut about 1/4 inch from base of pears so they will sit flat. Place the pears in a 13 x 9-inch baking dish. Fill each pear with about 2 tablespoons sugar mixture, and replace top on each.

Combine juice and port in a small bowl; pour into baking dish. Bake pears at 375° for 30 minutes or until tender. Serve warm.

Note:

Dana McCauley,

October 2006
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