This is a perfect Valentine’s Day dish.
I know, I know. Valentine’s Day, Shmalentine’s Day. It’s slightly ridiculous that Hallmark talked us all into another excuse to buy mushy cards.
Of course, I tend to view it as another excuse to eat deliciously.
Not that one needs an excuse for this, but if one did, Valentine’s Day would be a good one.
One year, I made filet mignon for Chris and I. We never eat filet mignon, but on Valentine’s Day, why not?
Sometimes we splurge and go out and sometimes we still splurge and stay in. Either way, it’s a great excuse to eat well.
These pears are no exception.
They will bring homemade Valentine’s Day to a new level of yum.
I enjoy celebrating my loved ones on this day for many reasons.
Mom and Dad get me a Girl Scout cookies. Chris gets me chocolate.
See, it all comes back to the food.
And I have a good reason to make delicious pears that really don’t photograph very well at all.
Apologies for that but I promise the photos don’t do them justice!
So really, what’s not to love about this loving holiday?
Roasted Pears with Blue Cheese, Cherries and Walnuts
3 ripe but firm Anjou pears
Freshly squeezed lemon juice (3 lemons)
3 ounces coarsely crumbled sharp blue cheese such as Stilton
1/4 cup dried cherries
1/4 cup walnut halves, toasted and chopped
1/2 cup apple cider
3 tablespoons port
1/3 cup light brown sugar, lightly packed
1/4 cup good olive oil
6 ounces baby arugula
Preheat the oven to 375 degrees F.
Peel the pears and slice them lengthwise into halves. With a small sharp paring knife and a melon baller, remove the core and seeds from each pear, leaving a hole for the filling. Trim a small slice away from the rounded sides of each pear half so that they will sit flat in the baking dish. Toss the pears with a small amount of the lemon juice to prevent them from turning brown. Arrange them in the dish.
Combine the blue cheese, dried cherries, and walnuts together in a small bowl. Divide the mixture among the pears, piling it on top of the pear.
Combine the apple cider, port, and brown sugar, stirring to dissolve the sugar. Pour the mixture over and around the pears. Bake the pears, basting occasionally with the cider mixture, for 30 minutes, or until tender.
Whisk together the olive oil, 1/4 cup of lemon juice, and 1/4 cup of the basting liquid in a large bowl. Divide the arugula among 6 plates and top each with a pear half. Drizzle the arugula and each pear with some of the dressing and basting liquid mixture.
From the Little Yellow Kitchen,