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.

Yes, it’s naturally gluten‑free as written—just confirm ingredient labels to match your needs.

Baked Pears with Cranberries and Blue Cheese – Cozy 35‑Minute Appetizer

Name: Baked Pears with Cranberries and Blue Cheese
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: American
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

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

Scale

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