Jefferson Adams is a freelance writer living in San Francisco. His poems, essays and photographs have appeared in Antioch Review, Blue Mesa Review, CALIBAN, Hayden's Ferry Review, Huffington Post, the Mississippi Review, and Slate among others.
He is a member of both the National Writers Union, the International Federation of Journalists, and covers San Francisco Health News for Examiner.com.
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.
3 ripe pears, Anjou or Bosc
Juice from 2 lemons, plus 1 teaspoon zest for garnishing
⅓ cup crumbled gorgonzola
¼ cup dried cranberries
1 cup apple cider
½ cup light brown sugar
¼ cup olive oil
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 ⅔ 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.