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  • Jefferson Adams
    Jefferson Adams

    Roasted Pears with Gorgonzola (Gluten-Free)

    Reviewed and edited by a celiac disease expert.

    I never get tired of turning sweet fruit into a savory dessert. Anjou and Bosc pears are easy to find this time of year. Their denser flesh makes them perfect for baking and roasting. They have a mild sweetness that allows the cheese to come through; blue cheese also works well. If you cut a small sliver off the back of the pears, they rest perfectly in the baking dish.

    Roasted Pears with Gorgonzola (Gluten-Free)Ingredients:
    3 ripe pears, Anjou or Bosc
    Juice from 2 lemons, plus 1 teaspoon zest for garnishing
    ¼ cup crumbled gorgonzola
    ¼ cup dried cranberries
    1 cup apple cider
    ½ cup light brown sugar
    ¼ cup olive oil

    Directions:
    Preheat oven to 350°F.

    Peel pears and slice lengthwise in half. Remove the core and seed with a melon baller or spoon. Place pears in a baking dish and toss with lemon juice then arrange core-side up.

    In a small bowl, combine cheese and cranberries. Mold a spoonful of the mixture into each pear.

    In the same bowl, whisk together apple cider and brown sugar until dissolved. Pour about ¼ liquid over pears and bake for 30 minutes, basting occasionally.

    Remove from the oven and serve warm, garnishing with a sprinkle of lemon zest if desired.


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  • About Me

    Jefferson Adams is Celiac.com's senior writer and Digital Content Director. He earned his B.A. and M.F.A. at Arizona State University, and has authored more than 2,000 articles on celiac disease. His coursework includes studies in science, scientific methodology, biology, anatomy, medicine, logic, and advanced research. He previously served as SF Health News Examiner for Examiner.com, and devised health and medical content for Sharecare.com. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of the book "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.

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