These poached pears are so festive and delicious as a side dish to accompany Thanksgiving or Christmas dinner. Or, any holiday occasion you might have coming up! The pears are gently simmered in red wine and balsamic syrup. The poaching infuses the pears with a deep, aromatic sweetness while the wine and balsamic lend a tangy, slightly acidic edge.
We don’t peel the pears, because we love to keep the red skin color for presentation. The skin becomes very soft during the poaching process, so it’s easy to eat and cut with just a fork. After poaching, the pears are cooled and carefully cored to make room for the stuffing. The filling is a combination of toasted pecans, creamy blue cheese, tart dried cranberries and fresh thyme leaves. The crunch of the pecans contrasts with the soft, juicy pear, while the blue cheese adds a savory, creamy richness that complements the sweetness of the fruit and cranberries.
The dish brings together a medley of textures and flavors—sweet, savory, tangy, and nutty. The soft, spiced pear flesh soaks up the syrupy wine reduction, and the stuffing offers a perfect balance between the tangy blue cheese, tart cranberries, and the toasted warmth of the pecans.
Each pear is typically halved or served whole, showcasing the beautiful red hue from the wine and a cross-section of the stuffed filling. A drizzle of the reduced poaching liquid around the pear adds a rich, glossy finish to the plate.
This dish is festive and elegant, making it perfect for a special occasion or holiday table. It’s warm, comforting, and indulgent while still offering a refined, sophisticated taste experience.
Poached Pears Stuffed with Toasted Pecans, Blue Cheese and Cranberries
Ingredients
- 4 whole Red anjou or red Bartlett pears, firm but ripe
- 1 cup red wine
- 2 tbsp. balsamic vinegar
- 1 cup toasted pecans pieces
- 3/4 cup crumbled blue cheese (can also use feta)
- 3/4 cup dried cranberries
- 1 tsp. fresh thyme leaves
- 4 sprigs fresh thyme
Instructions
- Clean and cut pears in half. Using a grapefruit spoon, cut out the core and seeds. (You can also core the pears after you poach them.) Add wine and balsamic to a frying pan.
- Place pears cut side down in the liquid. Bring to a boil. Reduce heat to low and cover. Cook pears just until they are cooked, but still al dente. Remove from heat.
- Meanwhile, toast the pecans and make the filling by mixing the pecans, blue cheese, thyme leaves and cranberries in a small bowl. Set aside.
- Once pears are cool enough to handle, place the pears in a baking dish, with the cut side and cavity on top. Reduce the cooking liquid by about half by cooking over medium heat just until reduced.
- Fill the cavities in each of the pear halves and drizzle the reduced liquid over the top of each. At this point, you can refrigerate the pears until ready to heat and serve, or heat immediately in a 350℉ oven for approximately 20 minutes, or until the pears are warmed through and the cheese is starting to melt. Garnish each pear with half of a thyme sprig. Serve warm. Serving size is 1/2 pear each.
