Oven-poached Washington State Pears with Pecans, Blue Cheese and Balsamic Reduction
- 2 Washington state pears (any variety will be lovely in this dish!) Add to list
- 1 cup apple cider Add to list
- 1/4 cup balsamic vinegar Add to list
- 1/4 cup maple syrup Add to list
- 2 ounces of your favorite blue cheese Add to list
- 2 tablespoons chopped pecans Add to list
- Whole herb sprigs for garnish Add to list
- Figs and toasted pecans for garnish Add to list
Preheat your oven to 350º F.
Cut the pears in half lengthwise. Remove the stem and bottom end with a small knife and scoop out the core with a spoon or a Parisian scoop. Arrange pears, cut sides down, in an 8-inch-square or round baking dish. Pour the apple cider over and bake 35 minutes.
Meanwhile, place the balsamic vinegar and maple syrup in a small saucepan and bring to a boil over medium heat. Cook for 5 to 7 minutes, stirring occasionally, until the mixture is a light syrup consistency. Set aside.
After 35 minutes, turn the baked pears cut sides up. Sprinkle them with the blue cheese and pecans. Place back in the oven and cook for 10 minutes more.
Drizzle some of the balsamic-maple reduction on each of 4 salad plates and top each with a pear. Garnish with herb sprigs, quartered figs and pecans.
Recipe by, PCC Chef
ABOUT OUR CHEF: Lynne Vea
Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.
Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.
She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.
Find more recipes from Lynne.