Pears , Blue Cheese , Honey , Walnuts
Best for: A savory-sweet appetizer or an after-dinner cheese course.
Warm pears soften just enough to cradle a little blue cheese. Honey, chile, and walnuts make each bite sweet, salty, spicy, and crunchy without much work at all.
Grill: Two-zone, 375–400°F. Equipment: Small saucepan, skillet, tongs.
Ingredients
Total: 22 minutes.
- 2 large ripe but firm pears, halved and cored
- 1 teaspoon neutral cooking oil
- 2 ounces blue cheese, crumbled
- ¼ cup chopped walnuts
- 2 tablespoons honey
- ¼ teaspoon crushed red pepper flakes
- 1 teaspoon apple cider vinegar
Directions
Preheat the grill. Toast walnuts in a dry skillet over medium heat for 3–4 minutes, then set aside.
Warm honey and red pepper flakes in a small saucepan over low heat for 1 minute. Remove from heat and stir in vinegar.
Brush the cut surfaces of the pears with oil.
Grill pears cut-side down over direct heat for 3–4 minutes until marked. Turn skin-side down and move to indirect heat.
Divide blue cheese among the hollowed centers. Close the lid and cook for 4–6 minutes, until pears are tender when pierced and cheese softens.
Transfer to plates, scatter with toasted walnuts, and drizzle with the warm hot honey.
Grilling tip: The pears should give slightly near the stem but still feel firm. Very ripe pears can collapse before the cheese warms through.
