This baked pears with cranberries and blue cheese recipe gives you silky pears, tangy cranberries, toasty walnuts, and creamy blue cheese under a warm honey‑cinnamon glaze—elegant for holidays, easy for weeknights, and done in about 35 minutes at 375°F.
Halve and core the pears, glaze, fill, bake until spoon‑tender, then finish with crumbled blue cheese and a final drizzle of honey for shine and balance in every bite.
Jump to Section
Key Takeaways
- 10 minutes of prep plus 25–30 minutes of baking yields tender pears that hold their shape and slice cleanly for plating.
- Cranberries add tart chew, walnuts bring toasty crunch, and the honey‑butter glaze turns glossy and golden at the edges.
- Add the blue cheese right out of the oven so it softens into creamy pops without fully melting away.
- Want a hot‑and‑cool menu that scales? Pair with the chilled, make‑ahead Italian Pasta Salad for contrast and ease.
Why You’ll Love This Baked Pears with Cranberries and Blue Cheese
- The pears turn plush and spoon‑tender while the tops lightly caramelize—like dessert met a cheese board in the best way.
- Warm honey and cinnamon perfume the kitchen, which makes the whole house feel cozy without any extra effort.
- Sweet, tart, salty, creamy, and crunchy all show up in one bite, so it never tastes flat or overly sweet.
- Feel‑good note: pears bring natural fiber and walnuts add satisfying fats, so it’s indulgent but not heavy.
- Make‑ahead friendly for busy hosting windows—assemble earlier, bake right before serving for peak texture.
- For a set‑and‑forget main before dessert, hold a pot of Chicken and Rice on warm so timing stays effortless.
Food or Cultural Background
Warm fruit with cheese is a classic across wine bars and rustic European menus because it’s simple, balanced, and quietly luxurious, and baking takes it further by turning pears soft and custardy inside. A little honey and cinnamon tilt the pairing toward a familiar, holiday‑cozy profile that still reads elegant when it hits the table, especially with toasted nuts for texture. To keep service easy for a crowd, set these pears out alongside a chilled bowl of Italian Pasta Salad so guests can bounce between warm‑silky and cool‑zippy bites without you hovering over the stove.
Ingredients for Baked Pears with Cranberries and Blue Cheese
| Ingredient | Notes/Substitutes |
|---|---|
| 2 ripe but firm pears (Bosc or Anjou) | Bartlett works if just‑ripe; keep skins on for structure and sheen . |
| 1 tablespoon lemon juice | Prevents browning and brightens flavor . |
| 1/4 cup dried cranberries | Dried cherries for sweeter; chopped dates for deeper caramel notes . |
| 1/4 cup walnuts, roughly chopped | Pecans or hazelnuts work; toast for extra aroma and crunch . |
| 2 ounces blue cheese, crumbled | Gorgonzola/Stilton; goat cheese for a milder, tangy option . |
| 3 tablespoons honey, divided | Maple syrup for a woodsy twist . |
| 2 tablespoons unsalted butter, melted | Ghee adds nuttiness; coconut oil for dairy‑free . |
| 1/4 teaspoon ground cinnamon | Cardamom or orange zest for a wintery note . |
| Pinch of salt | Sharpens contrast and balances sweetness . |
For an easy, comforting main to plate first, keep a batch of Chicken and Rice ready on warm while the pears bake.
Equipment Needed
- Small baking dish that holds pears snugly so toppings stay put and glaze pools around the fruit.
- Melon baller or small spoon for neat, deep cavities to catch glaze and filling.
- Pastry brush for even honey‑butter coverage and that camera‑ready gloss.
- Small bowl and spoon for quick mixing and basting without mess.
How to Make Baked Pears with Cranberries and Blue Cheese Step‑by‑Step
- Preheat to 375°F (190°C) and lightly butter a small baking dish so pears don’t stick and juices lacquer the pan for spooning over at the end.
- Halve pears lengthwise, scoop cores to form tidy cavities, and brush cut sides with lemon juice to prevent browning and add brightness.
- Stir melted butter, 2 tablespoons honey, and cinnamon; brush generously over pears so some pools in the centers, then add a tiny pinch of salt to each.
- Divide cranberries and walnuts among cavities, pressing gently to anchor the filling as the pears soften.
- Bake 25–30 minutes until a knife slides in easily, edges look glossy with light caramelization, and nuts smell toasty.
- Top immediately with crumbled blue cheese so it softens from residual heat without vanishing; drizzle remaining 1 tablespoon honey and spoon over pan juices.
- Serve warm, and for hot‑and‑cool contrast, add a side of chilled Italian Pasta Salad.
Expert Tips for the Best Results
- Don’t skip the lemon—it’s color insurance and brightens the sweet‑savory mix beautifully.
- Brush a second light coat of glaze halfway through for extra sheen and deeper honey‑spice flavor.
- If pears are underripe, tent with foil for the first 15 minutes to steam‑tenderize, then finish uncovered to caramelize.
- Crumble cheese in larger nuggets so you get creamy pockets instead of a thin layer that disappears.
- Toast nuts in a dry skillet 2–3 minutes before filling to amplify aroma and crunch with almost no extra effort.
- Planning a no‑stress main first? Keep Chicken and Rice warm while these pears bake so service flows.
What to Serve With Baked Pears with Cranberries and Blue Cheese
- Arugula with a light balsamic drizzle to balance sweetness and richness.
- Prosciutto, crackers, and extra walnuts for a festive board that echoes the flavors.
- Roasted chicken tenderloin if serving as a starter before a cozy dinner.
- A chilled bowl of Italian Pasta Salad for hot‑and‑cool texture contrast guests love.
Storing and Reheating Tips
- Refrigerate in an airtight container up to 2 days for best texture and flavor.
- Reheat at 325°F for 8–10 minutes until warmed through; add cheese and a fresh drizzle of honey after reheating if you want visible crumbles and renewed gloss.
- Skip freezing, as pears can turn watery and grainy after thawing.
Nutrition Facts
Estimated per serving (1 pear half; 1/4 of recipe) based on standard ingredient averages.
| Nutrient | Amount |
|---|---|
| Calories | 268 kcal |
| Carbohydrates | 35 g |
| Protein | 4 g |
| Fat | 14 g |
| Saturated Fat | 6 g |
| Unsaturated Fat | 7 g |
| Trans Fat | 0 g |
| Cholesterol | 26 mg |
| Sodium | 160 mg |
| Fiber | 4 g |
| Sugar | 29 g |
Nutrition information is estimated and may vary based on ingredients and cooking methods.
FAQs About Baked Pears with Cranberries and Blue Cheese
Can I make them ahead?
Yes, assemble with glaze, nuts, and cranberries up to 6 hours ahead, cover and chill, then bake and add blue cheese and honey right before serving.
Which pears work best?
Bosc or D’Anjou hold structure and bake tender without turning mushy, which makes them ideal for stuffing.
Can I swap the cheese?
Absolutely—goat cheese is milder and tangy, while gorgonzola keeps the classic savory vibe.
How do I prevent the topping from burning?
Use a snug dish on the middle rack; tent loosely with foil if nuts darken too fast, then finish uncovered for gloss and gentle browning.
Is it gluten‑free?
Yes, it’s naturally gluten‑free as written—just confirm ingredient labels to match your needs.
Final Thoughts
If you want a dish that looks restaurant‑fancy with almost zero stress, these baked pears bring silky fruit, salty‑sweet contrast, and warm spice in one pan—Pin, Print, and leave a review when you try them. For an easy main to round out the table, set up Chicken and Rice and bring the pears to the table warm for that cozy finish everyone remembers.
Want more delicious dinners? Follow us on Facebook & Pinterest!
Print
Baked Pears with Cranberries and Blue Cheese
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Warm, tender baked pears filled with tart cranberries and toasted walnuts, finished with creamy blue cheese and a glossy honey‑butter cinnamon drizzle—elegant as an appetizer or lighter dessert in 35 minutes.
Ingredients
2 ripe but firm pears (Bosc or Anjou)
1 tablespoon lemon juice
1/4 cup dried cranberries
1/4 cup walnuts, roughly chopped
2 ounces blue cheese, crumbled
3 tablespoons honey, divided
2 tablespoons unsalted butter, melted
1/4 teaspoon ground cinnamon
Pinch of salt
Instructions
- Preheat oven to 375°F (190°C) and lightly butter a small baking dish.
- Halve pears lengthwise; scoop out cores to create tidy cavities, then brush cut surfaces with lemon juice.
- Stir melted butter, 2 tablespoons honey, and cinnamon; brush over pears so some pools in the cavities, then add a tiny pinch of salt.
- Divide cranberries and walnuts among the cavities, pressing gently so the filling stays anchored.
- Bake 25–30 minutes until a knife slides in easily and edges look glossy with light caramelization.
- Top immediately with crumbled blue cheese so it softens but doesn’t disappear; drizzle remaining 1 tablespoon honey and spoon over pan juices.
- Serve warm as an appetizer or dessert.
Notes
Pears: Choose Bosc or D’Anjou so they bake tender without collapsing; Bartletts work only if just‑ripe.
Swaps: Pecans or hazelnuts for walnuts; maple syrup for honey; goat cheese for a milder, tangy finish.
Underripe pears: Tent with foil for the first 15 minutes to steam‑tenderize, then uncover to finish.
Make‑ahead: Assemble up to 6 hours ahead (without cheese); refrigerate, then bake and add cheese and final honey before serving.
Storage: Refrigerate up to 2 days; reheat at 325°F for 8–10 minutes and finish with fresh crumbles of blue cheese.
Nutrition
- Serving Size: 1 pear half
- Calories: 268 kcal
- Sugar: 29 g
- Sodium: 160 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Carbohydrates: 35 g
- Fiber: 4 g
- Protein: 4 g
- Cholesterol: 26 mg
Keywords: baked pears; baked pears with cranberries and blue cheese; honey baked pears; cranberry walnut pears; blue cheese pears; holiday appetizer; easy dessert; 35 minute recipe; sweet savory dessert