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Roasted Rosemary-Gorgonzola Pears

  • 8servings
  • 50minutes
  • 120calories

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Source: www.bettycrocker.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB2, B3, B9, B12
MineralsZinc, Copper, Natrium, Chromium, Calcium, Potassium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 4 unpeeled ripe firm pears, cut in half lengthwise, cored*

  2. 1 tablespoon olive or vegetable oil

  3. 1/2 teaspoon kosher (coarse) salt

  4. 1/4 teaspoon coarse ground pepper

  5. 1 teaspoon chopped fresh or 1/2 teaspoon dried rosemary leaves, crushed

  6. 1/3 cup finely crumbled Gorgonzola cheese

  7. 1/4 cup chopped walnuts, toasted

Instructions Jump to Ingredients ↑

  1. Heat oven to 375°F. Cut thin slice from rounded side of pear halves, if necessary, so they'll rest level in pan. In 13x9-inch pan, arrange pear halves, cut sides up. Brush tops of pears with oil; sprinkle with salt, pepper and rosemary.

  2. Roast uncovered 15 minutes. Fill cored hollow of each pear half with 2 teaspoons cheese. Roast uncovered 10 to 15 minutes longer or until pears are tender and cheese is soft. Sprinkle with walnuts. Drizzle with additional olive oil if desired.

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