Baked Pears with Gorgonzola and Honey: an easy, elegant appetizer for special occasions. Only 5 ingredients and 20 minutes required.
Pears and blue cheese are a classic pairing I often turn to when I want a simple but impressive starter. I enjoy them raw in a quick pears-and-blue-cheese appetizer, but roasting the fruit softens the flesh and deepens its sweetness. These baked pears with gorgonzola and honey are quick to prepare and make a show-stopping starter for parties, dinner dates or holiday gatherings. I’ve made them many times and they always disappear fast—especially when pears are in season.
This recipe balances sweet and savory: tender roasted pear, tangy gorgonzola, a drizzle of honey, fresh thyme and a crunchy walnut garnish. The result is sophisticated in flavor and beautiful on the plate, yet effortless to make.
Best Pears for Baking
Choose ripe but still mildly crisp sweet pears, such as Concorde or Green Anjou. Avoid overly soft, overripe fruit, which can collapse during baking.
How to Make Baked Pears with Gorgonzola and Honey
This recipe is straightforward and fast: about 10 minutes of prep and 10 minutes in the oven, using just five main ingredients.
Preheat the oven to 200 °C (390 °F). Halve the pears and scoop out the seeds with a teaspoon or a melon baller. Arrange the pear halves cut-side up in a baking dish, drizzle each with liquid honey and top with a sprig of thyme. Bake for about 10 minutes, until the flesh yields to a fork but still holds its shape.
Allow the pears to cool slightly, then spoon a teaspoon of soft gorgonzola or another creamy blue cheese into each pear “boat.” Finish with walnuts, an extra drizzle of honey if you like, and a sprinkle of salt and freshly ground black pepper to taste.
Serving Options
These pears can be served warm or cold. If you prefer the cheese to remain intact, wait until the pears have cooled completely before adding the gorgonzola. If you like a slightly melted topping, stuff them while the fruit is still warm. Pair with a crisp white wine such as Chardonnay, Gewürztraminer or a dry Prosecco for a lovely combination.
If you’re planning a full menu, these roasted pears work nicely as an appetizer before dishes like cauliflower risotto with caramelized pears and blue cheese, barley risotto with mushrooms and goat cheese, or a beet galette with goat cheese.
Below is the recipe in a clear, easy-to-follow format. Make it for your next gathering and expect compliments.
Baked Pears with Gorgonzola and Honey
Ingredients
- 3 ripe but not too soft pears, e.g. Concorde or Green Anjou
- 1 tablespoon liquid honey, plus extra to serve
- 4 sprigs thyme
- 6 teaspoons soft blue cheese like gorgonzola
- 6 walnut halves, for garnish
- Salt and freshly ground black pepper, to taste
Instructions
- Preheat the oven to 200 °C (390 °F). Halve the pears and scoop out the cores with a teaspoon or melon baller. Arrange the halves cut-side up in a baking dish. Drizzle with the tablespoon of honey and place a thyme sprig on each half. Bake for 10 minutes, until the flesh is tender but the pears still hold their shape. Let cool slightly.
- Spoon about one teaspoon of soft gorgonzola into each pear half. Top with a walnut half and drizzle with additional honey if desired. Season with salt and freshly ground black pepper to taste. Serve warm or at room temperature—if you prefer the cheese unmelted, wait until the pears are fully cooled before adding the gorgonzola. Enjoy.
Notes
Other Appetizer Recipes You’ll Love:
- Baked Figs with Goat Cheese
- Goat Cheese Crostini with Rhubarb Chutney
- Pears and Blue Cheese Appetizer
- Roasted Beetroot Hummus with Pita Chips
