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Susan Byrnes Photo by: Susan Byrnes

Stilton-Stuffed Baked Pears

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.

Cooking Light OCTOBER 2006

  • Yield: 8 servings (serving size: 1 pear)

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.

Nutritional Information

Amount per serving
  • Calories: 246
  • Calories from fat: 30%
  • Fat: 8.2g
  • Saturated fat: 3.6g
  • Monounsaturated fat: 3g
  • Polyunsaturated fat: 1g
  • Protein: 2.8g
  • Carbohydrate: 43.8g
  • Fiber: 5.7g
  • Cholesterol: 14mg
  • Iron: 0.7mg
  • Sodium: 145mg
  • Calcium: 75mg
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Stilton-Stuffed Baked Pears recipe

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