Tuesday, November 19, 2013

I don't know why, but the idea of baking fruit always intimidates me. I don't really have a reason. People bake fruit all the time. Into pies, pastries, casseroles and other savory dishes. It still makes me nervous every time I tackle it.

Today I decided to face my fears head-on. I decided to construct a doozie of a baked pear, stuffed with quinoa, grapes, gorgonzola cheese and honey-roasted peanuts. Sounds like a lot going on, I know, but trust me the sweetness of the honey mixed with the saltiness of the gorgonzola mixed with the tartness of the grapes makes for a sophisticated and comforting dish you'll love to cozy up with this winter.

1 pear halved and carved into 2 "boats"
1 tbsp olive oil
1/2 cup of quinoa
1/2 cup water
1/4 cup fresh squeezed orange juice
1 cup of halved red, seedless grapes
1/2 cup of gorgonzola crumbles (feel free to use another blue cheese if that's all you have)
1 tbsp honey
1/4 cup of honey roasted peanuts (as garnish)


  1. Preheat your oven to 350 degrees
  2. After you have carved the centers of the pear halves out toss them in the olive oil in a small baking dish and set aside
  3. Add the quinoa, orange juice and water to a small saucepan and bring to a boil. Reduce the heat and let simmer covered on low for 20 minutes until the quinoa is tender
  4. Halve the grapes and add them to a large mixing bowl with the gorgonzola crumbles and honey
  5. Toss the cooked quinoa in with the grapes and cheese
  6. Take a large spoonful and fill each pear half with the quinoa grape mixture
  7. Bake the stuffed pears at 350 for 30 minutes until the pears brown and become tender
  8. Remove the dish from the oven and transfer the pears to your plates
  9. Garnish with a sprinkling of honey roasted peanuts and another drizzle of honey

Have a delicious day Yummies! xoxo

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