This is a unique dish that compliments roasted meat very nicely. The pears are not overly sweet, the cheese is tangy and the walnuts add a sweet and salty crunch that marry well to make an out of the ordinary holiday side.
Serves 8
4 firm pears halved and cored but not peeled
olive oil
6-7 sprigs of fresh thyme
salt and pepper
1/4 cup crumbled gorgonzola cheese
1/4 cup walnut pieces
3 tablespoons granulated sugar
Preheat oven to 375 and line a baking sheet with either parchment or a silpat. Lay the pears cut side up on the baking sheet. Drizzle olive oil over each pear and sprinkle with the salt, pepper and thyme leaves. Put into the oven for 20 minutes. Meanwhile, heat a dry skillet over medium high heat. Add the walnuts and sugar. Sprinkle the nuts with salt. When the sugar begins to melt, stir the nuts gently to coat evenly with the melted sugar and salt. When the sugar has turned a light brown color, remove for the heat immediately and pour the nuts out onto a silpat or parchement paper. Using a spatula try to separate the nuts out so they are not all sticking together. Let cool. When 20 minutes is up, remove the pears from the oven and spoon some of the gorgonzola cheese into the center of each pear half. Return to the oven to continue to roast for another 10 minutes. Place the finished pears onto a platter and sprinkle the candied nuts over the top of each one and serve.
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