Roasted pears decked out in blue cheese, pomegranate and pine nuts make an elegant yet ridiculously easy side dish or dessert to start of the New Year.
2 large Bosc pears, not overly ripe
¼ cup pine nuts
½ cup pomegranate arils
½ cup Simply Artisan Reserve Blue Cheese Crumbles
½ cup pomegranate juice
½ cup Litehouse Honey Crisp Apple Cider
1/3 cup brown sugar
Preheat the oven to 375 degrees F.
Wash pears and slice in half lengthwise. Use a melon baller to scoop out seeds and core, leaving a well for blue cheese filling. Place pears, cut side up, in glass baking dish or cast-iron skillet.
Slice lemon in half and squeeze juice over cut side of pears so that they don’t discolor.
In small skillet, over medium-high, toast pine nuts about 3 to 4 minutes, shaking pan as needed, until lightly golden brown.
In small bowl, toss together crumbled blue cheese, fresh pomegranate arils, and toasted pine nuts. Divide this cheese mixture among the pear halves, pushing down into the indentation.
In small bowl, combine pomegranate juice, apple cider and brown sugar. Drizzle a bit over pears and pour remainder around pears sitting in baking dish.
Bake for approximately 30 minutes, basting once or twice with liquid in dish. Pears are ready when softened and cheese bubbling.