Roasted Rosemary-Gorgonzola Pears (Holiday inspiration)

 

                These delicious pears can make an elegant first course or can be placed on salad greens for a unique salad.

Makes 8 servings

• 4 unpeeled ripe firm pears, cut in half lengthwise, cored
• 1 tablespoon olive or vegetable oil
• ½ teaspoon coarse salt
• ¼ teaspoon coarse ground pepper
• 1 teaspoon chopped fresh or ½ teaspoon dried rosemary leaves, crushed
• One-third cup finely crumbled Gorgonzola cheese
• ¼ cup chopped walnuts, toasted

1. Heat oven to 375F (190C).
2. Cut thin slice from rounded side of pear halves, if necessary, so they'll rest level in pan.
3. In 13 x 9-inch pan, arrange pear halves, cut side up ; brush top of pears with oil and sprinkle with salt, pepper and rosemary.
4. Roast uncovered 15 minutes ; fill cored hollow of each pear half with 2 teaspoons cheese and roast uncovered 10 to 15 minutes longer or until pears are tender and cheese is soft.
5. Sprinkle with walnuts ; drizzle with additional olive oil if desired.

Note : A melon baller or the tip of a teaspoon works well to core the pears. Be sure to make a hollow big enough to hold 2 teaspoons of the cheese.

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