These Savory Baked Pears with Gorgonzola, Walnuts, and Cranberries are incredibly easy and fast to make with delicious flavors.
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Oh my WORD these Savory Baked Pears with Gorgonzola, Walnuts, and Cranberries are not only GORGEOUS but delicious as well!
I love fun and unique Thanksgiving recipes (it is my favorite food holiday by far!) like my popular Parmesan Garlic Green Bean Casserole.
They are the perfect Thanksgiving side dish that bring a lot of class and allure with minimal effort!
Now there are several substitutions you can make here based on what you have/get/want.
Blue cheese and gorgonzola are pretty much the same thing in my head, so use either.
Pecans can be substituted for walnuts. Pecans are a touch sweeter but they both work wonderfully here.
And fresh cranberries could be used instead of dried, but fresh are much more tart, so it will adjust the balance.
Any pear variety works here. I love to use Anjou or Bosc because they hold their shape well when baked.
And while the Savory Baked Pears with Gorgonzola, Walnuts, and Cranberries are a touch sweet, they are still balanced with savory flavor which makes them a great side dish recipe for Thanksgiving or fall holiday meals.
I say leave the stems on the pears because they are just SO cute!
I tried cutting through the stem, in half, so each half had it, but that did not go very well.
So half would have a stem and half would not if you leave them.
I love to really stuff the pears which can be done either by making the hole in the pear larger, or mounding up the filling and even putting some on the flat part of the pear.
You may need more or less of the cheese mixture depending on how much filling you want, the size of your pears, and the size of the hole you make.
After baking, leftover pears get softer so it is best to bake these right when you want to serve them and not in the days before.
This would be a great thing to bake while the turkey is resting for a Thanksgiving meal!
- Large baking dish
- Preheat oven to 375F.
- Cut the pears in half from top to bottom. Leave the stems on if desired for presentation.
- Use a melon baller or sharp spoon to scoop out approximately 1/2 Tablespoon sized hole where the seeds are. Make the hole larger or smaller as desired.
- Place the pear halves in a large baking dish, cut side up.
- Drizzle the pears with olive oil.
- Sprinkle the thyme over the pears, and sprinkle with a little salt and black pepper.
- Bake the pears for 20 minutes (12-15 if you want firmer pears in the end).
- While the pears are baking, combine the cheese, chopped nuts, and cranberries in a small bowl.
- Remove the pears from the oven and stuff the hole of each pear with the cheese mixture, so it is mounding up. You may need more or less cheese mixture based on how large the holes you made are.
- Place the pears back in the oven and finish cooking for about 10 more minutes until the cheese is melted.
- Remove the pears from the oven. Drizzle with some honey and serve immediately.