Medford 2

Roasted Pears with Spices and Blue Cheese

Roasted blue cheese pearsWhether you’re hosting the whole family or simply bringing a dish to a low-key gathering with friends, a delicious and easy-to-make (and healthy) dessert is always welcome. This recipe for Roasted Pears with Spices and Blue cheese comes from our friends at Fromagerie Guilloteau, a family-owned cheese maker with production sites in the southeast part of France, near the Alps.

We previously posted Fromagerie Guilloteau’s delightful recipe for Blue Cheese Gougères, a delicate, cheesy pastry that makes a terrific appetizer. This roasted, cheesy pear recipe calls for St. Geric Blue Cheese, a creamy, ultra-rich and delicious cheese that doesn’t have the usual pungent flavor of so many blue cheeses. It’s filled with buttery goodness and streaked with ethereal veins of blue.

St. Geric cheese

St. Geric Blue Cheese has a delicate earthy flavor and buttery texture.

St. Geric cheese makes a great addition to dishes, but is also excellent as part of a cheese plate. This is because, Fromager d’Affinois undergoes a process called ”ultra filtration,” which allows the milk molecules to break down and mix through the paste.

Recipe courtesy Fromagerie Guilloteau

Serves 4

• 3 oz. Saint Géric (can substitute Fromager d’Affinois Blue or your favorite blue cheese)

• 4 ripe pears

• 1 tbs. curry seasoning

• 4 tbs. butter

• 1 tbs. honey

• 1 tbs. flour

Peel pears, cut in half, and remove center. Melt 1 oz. butter in a frying pan, add pears face down and brown. Once browned, add honey and curry seasoning, and continue to cook until caramelized, approximately 2 minutes.

Place the pears into gratin dish with the caramel. Mix the rest of the butter with the flour in a bowl to obtain a slightly crumbly paste and spread over the pears. Bake the pears in a preheated oven at 350°F for 10 minutes. Remove the pears from the oven and top with finely sliced Saint Géric. Place back in the oven and cook until cheese melts, approximately 4 to 5 minutes. Serve hot.

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Bobbie Hasselbring, RFT Editor

RFT co-founder Bobbie Hasselbring has been a travel junkie her entire life. An award-winning writer and editor for more than 25 years and author of the regional food-travel bestsellers, The Chocolate Lover’s Guide to the Pacific Northwest and The Chocolate Lover’s Guide Cookbook, Bobbie is editor-in-chief at