These baked stuffed pears are one of those quiet standouts that are effortless yet memorable. They often make an appearance when we want something that feels a little elevated but still comforting, striking that perfect balance between sweet, savory, and fresh. Tender pears bake gently in a warm orange-brown sugar sauce while a filling of gorgonzola, walnuts, and thyme melts into every bite. Served over peppery arugula and finished with a bright citrus-raspberry dressing, this dish works beautifully as a first course, a light lunch, or an elegant addition to a dinner menu.
Ingredients
Pears
- 2 ripe pears, peeled, halved, and cored (Bartlett, D’Anjou, or Bosc work well—choose what looks best when you’re shopping)
Orange Brown Sugar Sauce
- ½ stick butter
- 1 cup light brown sugar
- 1 cup orange juice
Stuffing
- ½–¾ cup crumbled gorgonzola cheese
- ½ cup chopped walnuts
- A dash of black pepper
- A few sprigs fresh thyme, finely chopped
Citrus Raspberry Dressing
- 6 oz fresh raspberries
- ½ cup chopped strawberries
- ½ cup olive oil
- 1 cup citrus champagne vinegar
- 2 tablespoons orange juice
- A dash of salt and pepper
For Serving
- Baby arugula
Directions
- Preheat the oven to 375°F. In a microwave-safe glass bowl, combine the butter, brown sugar, and orange juice. Microwave for 2 minutes, stir, then continue microwaving in short intervals until the mixture comes to a gentle boil and the sugar has fully dissolved. Set aside.
- Lightly spray an 8- or 9-inch square baking dish with cooking spray. Arrange the pear halves cut-side up in the dish.
- Fill each pear generously with gorgonzola, walnuts, pepper, and fresh thyme.
- Carefully pour the hot sauce into the baking dish, allowing it to pool around the pears rather than directly over the tops. This helps the filling stay intact while the pears bake.
- Transfer to the oven and bake for about 35 minutes, or until the pears are tender and lightly golden along the edges.
- While the pears bake, prepare the dressing. Combine raspberries, strawberries, olive oil, champagne vinegar, orange juice, salt, and pepper in a blender. Blend until smooth, then taste and adjust seasoning as needed. This recipe makes more dressing than you’ll need (any extra keeps well refrigerated for another salad.)
- Toss baby arugula lightly with the dressing and arrange on individual plates. Top each bed of greens with a warm baked pear half. For a finishing touch, garnish with a few chopped strawberries or raspberries.
These baked stuffed pears are best enjoyed at the table with good conversation and a glass of something crisp nearby. Simple, thoughtful, and full of character, they’re a lovely reminder that sometimes the most memorable dishes are the ones that feel both familiar and special.
With love, Veronica
