Monday, November 19, 2007

Roasted Pears with Bleu Cheese & Walnuts

We had our first dusting of snow when we woke up this morning! How exciting! The maples are still covered in flourescent orange leaves, so it's a dramatic landscape. Of course, I managed to leave the camera at the shop, so I can't post a photo. Sorry.

I'm starting to think about Thanksgiving. It's not always easy to focus on what we are thankful for, and I am glad for the reminder to pause and reflect.

I'm also thinking about the meal we'll cook. I got this recipe for baked pears the other day, & think I'll make that for dessert. (Thanks, Andrea!) I'll substitute a chevre for the bleu cheese, since that's our preference. Usually, I make a pumpkin cheesecake, but I think I'll take a pass on that particular high-calorie recipe this year.

Roasted Pears with Blue Cheese and Walnuts

4 pears, halved, but not peeled or cored
Extra-virgin olive oil
1/4 bunch fresh thyme
Salt and freshly ground black pepper
1/4 cup crumbled good-quality blue cheese
1/4 cup walnut pieces

Preheat the oven to 375 degrees F.
Arrange the pears, cut sides up, on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Strip the leaves from the thyme branches and sprinkle over the pears. Put the baking sheet in the oven and bake 20 minutes. Remove the baking sheet from the oven and spoon a generous teaspoon of crumbled cheese in the center of each pear half, return the pears to the oven and roast until they are tender and the cheese is soft, about 10 more minutes.

Meanwhile, put the walnuts on another baking sheet and toast in the oven until golden brown and fragrant, about 5 minutes. Chop. When the pears are cooked, transfer them to a serving plate and sprinkle the toasted walnuts over the top. Serve hot.

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