Ingredients for Stilton Stuffed Baked Pears
- Brown Sugar
- 1/4 cup (50g) softened butter
- Stilton Cheese
- Dried Cranberries
- 1/4 cup (30g) chopped pecans
- Bartlett Pears
- Apple Juice
- Port Wine
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How to Make Stilton Stuffed Baked Pears
- Preheat oven to 375°F (190°C).
- In a medium bowl, cream together 1/4 cup (50g) softened butter and 1/4 cup (50g) packed brown sugar until light and fluffy.
- Stir in 4 ounces (115g) crumbled Stilton cheese, 1/4 cup (30g) dried cranberries, and 1/4 cup (30g) chopped pecans.
- Gently mix until well combined.
- Wash and dry 4 ripe but firm pears. Cut off about 1 inch from the stem end of each pear.
- Reserve the pear tops.
- Using a melon baller or small spoon, carefully remove the core and about 2 tablespoons of pear pulp from the center of each pear, creating a small cup.
- If necessary, trim the base of the pears slightly so they sit flat in the baking dish.
- Place the pears in a 13x9 inch baking dish.
- Fill each pear cavity with about 2 tablespoons of the Stilton mixture.
- Replace the reserved pear tops on each pear.
- In a small bowl, whisk together 1/4 cup (60ml) pear juice and 2 tablespoons (30ml) ruby port. Pour this mixture into the bottom of the baking dish.
- Bake for 30-40 minutes, or until the pears are tender and the filling is heated through. If the pears start to brown too quickly, loosely tent the baking dish with foil.
- Serve warm. Optional: Garnish with a sprinkle of extra pecans or a dollop of crème fraîche.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
127g
Fat
18g
Carbs
14g