Jefferson Adams is a freelance writer living in San Francisco. He has covered Health News for http://Examiner.com, and provided health and medical content for http://Sharecare.com. His work has appeared in Antioch Review, Blue Mesa Review, CALIBAN, Hayden's Ferry Review, Huffington Post, the Mississippi Review, and Slate, among others.
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.