Description
Anjou pears baked and filled with creamy Le Chevrot goat cheese, drizzled with honey, and finished with toasted pecans and fresh rosemary.
Ingredients
Units
Scale
- 3 Anjou pears, halved and cored
- 4 oz (115 g) Le Chevrot goat cheese (or other soft, tangy goat cheese), crumbled
- 3 tbsp honey
- 1/4 cup (30 g) pecans, roughly chopped
- 4-5 sprigs fresh rosemary
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Halve the Anjou pears lengthwise and use a spoon or melon baller to scoop out the core, creating a well in each half.
- Arrange the pear halves cut-side up on the prepared baking sheet. Roast for 5-7 minutes, until just beginning to soften and their natural sweetness starts to come through.
- While the pears roast, toast the pecans in a dry skillet over medium heat for 2-3 minutes, stirring frequently, until fragrant and lightly golden. Remove from heat.
- Remove the pears from the oven and fill each well generously with crumbled Le Chevrot goat cheese.
- Drizzle honey evenly over the filled pears, then scatter the toasted pecans on top. Tuck a small sprig of fresh rosemary into each pear half.
- Serve immediately as an appetizer or light snack, while the cheese is still warm and creamy.
Notes
- Anjou pears are the right choice here — their firm flesh holds up to baking without turning mushy. Avoid ripe Bartletts, which will collapse.
- Le Chevrot, from Poitou-Charentes in France’s Loire Valley, has a wrinkled rind and a soft, lemony-earthy center. Any soft, tangy fresh goat cheese will work as a substitute, though the flavor will differ.
- Toast the pecans before adding — the dry-skillet step takes two minutes and makes a real difference in flavor and crunch.
- Prep Time: 5
- Cook Time: 7
- Category: Appetizer
- Cuisine: French
Nutrition
- Serving Size: 1 pear half