Recipe: Roasted Pears with Bacon and Blue Cheese
This is how you turn those pears sitting on your counter into the best meal you’ll eat all week. With one pan and a bit of bacon and blue cheese, you’ll roast the pears until they’re buttery-soft and tender. This fast and fancy dinner is easy enough to pull together when you want to treat yourself on a weeknight (you can make just one or two pears) and impressive enough for a party (scaling to fill a platter doesn’t require more work — just more pears). Serve everything over a tangle of dressed arugula and dig in.
The Best Pears for Roasting
Like apples, some pear varieties are better suited to cooking and baking than others. Anjou and Bosc pears are your best bets for this dish. Both will hold their shape and texture without breaking down while roasting. Steer clear of Comice pears, which have a tendency to fall apart when cooked.
More about pears: 7 Common Pear Types and How to Use Them
Roasted Pears with Bacon and Blue Cheese
- 6 slices
thick-cut bacon, cut into 2-inch pieces
firm but ripe Anjou pears, peeled, halved lengthwise, and cored
- 3 tablespoons
- 1/4 cup
crumbled blue cheese
- 2 tablespoons
lemon juice (from about 1 medium lemon)
- 1 tablespoon
- 1/4 teaspoon
- 6 ounces
- 1/4 cup
Arrange a rack in the middle of the oven and heat to 400°F.
Line a rimmed baking sheet with aluminum foil. Place the bacon on the baking sheet, then place the pears on top of the bacon cut-side down. Drizzle 1 1/2 tablespoons of the honey over the pears. Roast for 15 minutes.
Remove the baking sheet from the oven. Carefully flip the pears. Spoon about a tablespoon of blue cheese into the core of each pear. Return to the oven and roast until the pears are fork-tender and the cheese is soft, about 10 minutes.
Just before serving, whisk the lemon juice, oil, and salt together in a large bowl. Add the arugula and toss to coat. Divide the arugula between 4 plates and top each with a pear and several pieces of bacon. Top the pears with walnuts and drizzle with the remaining 1 1/2 tablespoons honey.
Serving: This salad is best made and served fresh.
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