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Cider Braised Pears with Blue Cheese, Walnuts & Fall Greens

From Our Kitchen

Preheat oven to 350ºF.


6 firm seckle pears, peeled
1 qt. apple cider
2 Tbsp. brown sugar
2 tsp. allspice, ground
¼ tsp. coriander, ground
½ lb. blue cheese
1 package walnuts, toasted
1 lb. mesclun mix
1-2 heads/bunches endive, chicory, watercress,or escarole
1 pomegranate, seed only
¼ cup extra virgin olive oil
1½ Tbsp. champagne vinegar
salt and pepper


Prepare the pears 1 day ahead. Add first five ingredients plus a pinch of black pepper to large pot (don’t use a wide pot; the pears must stay submerged). Simmer over medium-low heat until pears can be pierced easily with a knife, about 15 to 20 minutes. Remove pears from liquid and place both in the refrigerator. When cool, place pears back in liquid overnight.

Remove pears from liquid. Put liquid in a pot and reduce by half over medium-hat. Let cool. Using a tiny spoon or a vegetable peeler, scoop out core of the pear from the bottom until the hole is the size of your pinky. Mix blue cheese and walnuts and pack firmly into the pear. Place onto a slightly oiled sheet pan.

Preheat oven to 350ºF. Whisk together the oils, vinegar, and 1 tablespoon of the cider. Add a pinch of salt and pepper. Place pears in oven for 8 to 10 minutes. Arrange salad greens on plates. Place one pear in the middle of each plate. Drizzle some dressing over pear and greens. Sprinkle pomegranate seeds on top. Serve.

Serves 6