Ingredients:

  • 3 large Bosc pears
  • 1 tbsp lemon juice
  • 4 oz blue cheese, crumbled
  • 2 tbsp mascarpone cheese
  • 1/3 cup raw walnut halves, roughly chopped
  • 3 tbsp honey
  • 1 tsp fresh thyme leaves
  • 1 pinch flaky sea salt
  • 1/4 tsp cracked black pepper

Instructions:

  1. Cut the 3 large Bosc pears in half lengthwise and use a melon baller to remove the core and a bit of the surrounding flesh.
  2. Brush the cut sides with 1 tbsp lemon juice until the flesh is fully coated. Note: This stops the fruit from turning gray while you prep the filling.
  3. In a small bowl, mix the 4 oz blue cheese and 2 tbsp mascarpone until the mixture is combined but still slightly chunky.
  4. Preheat your oven to 375°F (190°C).
  5. Place the pears cut side up on a parchment lined sheet and roast for 15 minutes until the fruit starts to soften slightly.
  6. Divide the cheese mixture evenly among the 6 pear halves, mounding it slightly in the center.
  7. Press the 1/3 cup roughly chopped walnuts into the cheese until they are firmly embedded.
  8. Top each pear with 3 tbsp honey (divided), 1 tsp fresh thyme, a pinch of flaky salt, and 1/4 tsp black pepper.
  9. Return to the oven for 10 minutes until the cheese is bubbling and the walnuts are fragrant.
  10. Let the pears sit for 5 minutes until the honey glaze thickens slightly.