Halved pears roasted with blue cheese, pistachios, pink peppercorns, and olive oil, garnished with fresh rosemary.

Scale

5 pears, halved and cored
4 oz blue cheese crumbles (or grated Manchego or Beemster Gouda with Cumin Seeds)
1/2 cup chopped pistachios
1 tbsp pink peppercorns
1/4 cup olive oil
Salt and pepper, to taste
3 sprigs fresh rosemary

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Preheat the oven to 400°F. Arrange the pears cut side up on a baking sheet.
Sprinkle each pear with blue cheese, pistachios, and peppercorns, then drizzle with olive oil and season with salt and pepper.
Bake until the pears are soft and the blue cheese starts to brown slightly, about 20 to 30 minutes, depending on ripeness.
Garnish with fresh rosemary and serve.

Cheese swaps: Manchego, Beemster Gouda with Cumin Seeds, goat cheese, or feta.

Dairy-free: Use plant-based cheese, or finish with maple syrup and flaky salt.

Nut-free: Use toasted pumpkin or sunflower seeds.

Make ahead: Core up to 2 hours ahead and brush with lemon juice.

Roasted Pears

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