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.
YOU WILL NEED
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)
- Preheat your oven to 350 degrees
- 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
- 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
- Halve the grapes and add them to a large mixing bowl with the gorgonzola crumbles and honey
- Toss the cooked quinoa in with the grapes and cheese
- Take a large spoonful and fill each pear half with the quinoa grape mixture
- Bake the stuffed pears at 350 for 30 minutes until the pears brown and become tender
- Remove the dish from the oven and transfer the pears to your plates
- Garnish with a sprinkling of honey roasted peanuts and another drizzle of honey
Have a delicious day Yummies! xoxo