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.
Baked Honey and Goat Cheese Pears
- Author: Janette Fuschi
- Prep Time: 2 minutes
- Cook Time: 8 minutes
- Total Time: 10 minutes
- Yield: 4 servings 1x
- Category: Appetizer
- 4 Anjou pears (cut into 1/4 inch thick slices)
- 1 tablespoon unsalted butter (melted)
- 1 teaspoon fresh rosemary (finely chopped)
- 1 Le Chevrot French goat cheese (sliced)
- Good honey
- 1/4 cup toasted pecans (chopped)
- Preheat oven to 425°F. Line a baking sheet with parchment paper.
- Spread the pear slices evenly on the baking sheet. Brush with melted butter, then sprinkle evenly with the rosemary. Baked for 8 minutes.
- Remove the pears from the pan and allow to cool slightly.
- Transfer the slices to a serving platter and top with slices of goat cheese, drizzle with honey and top with pecans.
Hi, my name is Janette, originally from England, currently living in Southern California. I'm the author, recipe developer, photographer and resident redhead behind Culinary Ginger. I grew up in a household with 4 siblings where my mother cooked a from scratch meal for us every night. I took an interest at an early age in cooking and learned a lot by helping and watching my mother in the kitchen. Today that tradition is carried on my household in that I also like to cook every night. I like to use only fresh ingredients, no processed or pre-packaged foods are allowed in my kitchen. I like to try new recipes and adapt current ones from all cuisines. In addition to all of this, I am fortunate that I get to travel with my husband for business and this allows me to explore and document my findings here for you to read and hopefully, take something with you.
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.
Wonderful recipe. Thank you very much.
Hello. Are we to assume the core of the pear is left intact? Or do we use the slices that avoid the core?
This is a great recipe: healthy but decadent!!
Love this! Avoided the pieces with the core. Also sprinkled a bit of salt on it at the end.
Yum…..Yum….Yum. I wish I was this creative.
Made 10/19. Sooo good will be making again keeper