Baked pears are filled with creamy, tangy Chevrot French goat cheese, topped with sweet honey, sprigs of fresh rosemary and pecans for an easy snack or elegant appetizer.
This goat cheese, Le Chevrot from Poitou-Charentes, has a distinct, wrinkled rind with a soft, lemony and earthy center for a sweet and clean tasty finish. The originally Chèvre (French for goat) has been passed down from French goat milk farmers for generations. There are 6,000 producers of goat milk around France, of which 3,000 produce their own goat cheese with 60 dairies that produce goat cheese.
Deriving from the beautiful Loire Valley where the climate, geography and geology form the goats diets provide flavor profiles unique to the regions of Centre-Val de Loire, Burgundy, Rhone-Alps, Provence-Alpes-Côte d’Azur, Occitanie, Nouvelle Aquitaine, Pays de la Loire. 
To pair with this delicious and strong flavored Le Chevrot goat cheese, a sweet fruit is a must and since pear season will soon be upon us, pear was the natural choice. Perfect as a light snack or elegant enough to serve when entertaining, the addition of sweet honey and the nuttiness of toasted pecans along with the piney flavor of fresh rosemary, round out the flavors of this dish that all complement each other perfectly.
Instead of using the pears raw, I roasted them for a few minutes to soften and bring out their natural sweetness. This is why I used Anjou pears which are the firm variety and can stand up to baking. This entire recipe takes around 10 minutes from start to finish.
Frequently Asked Questions
What type of pears work best for this recipe?
Anjou pears are recommended because they are firm and can withstand baking, allowing them to soften and enhance their natural sweetness.
Can I use a different type of goat cheese instead of Chevrot?
While Chevrot’s unique flavor profile complements the other ingredients well, you can substitute with another soft, tangy goat cheese if necessary, but the taste may vary.
How do I prepare the pecans for this recipe?
Toast the pecans before adding them to the baked pears to enhance their nuttiness and add a crunchy texture.
Made, devoured and loved!
Made 10/19. Sooo good will be making again keeper
Yum…..Yum….Yum. I wish I was this creative.
Love this! Avoided the pieces with the core. Also sprinkled a bit of salt on it at the end.
This is a great recipe: healthy but decadent!!
Hello. Are we to assume the core of the pear is left intact? Or do we use the slices that avoid the core?
Wonderful recipe. Thank you very much.
Served this as a fruit course to guests at my bed and breakfast this morning…..they loved it! I served several slices, so that the serving was large enough, and also so I could hide the hole in the center of the slices where I scooped out the seeds. How do you handle the hole in the middle, particularly when you are serving one as an appetiser. Thanks so much.