Pears are fickle fruit. I love a juicy, ripe, soft pear. But it is so difficult to know when the are perfectly ripe. Eat them too early, and it won’t be sweet or juicy enough. Eat them too late, and it turns to mush. Pears are not a spontaneous fruit. Roasting pears ensures they will be sweet and soft no matter what.
I have found my favorite combination with pears: cheese, honey, and herbes de provence. I have made this combination as quesadillas, bruschetta, and pizza. This recipe has a simple presentation of pears that lets them shine in their own right. This is a perfect accompaniment to dinner after splurging on Thanksgiving leftovers for the past few days. And it’s so easy, there is no excuse not to make it.
Cut pears in half. Remove the stem and the seeds with a melon baller. If desired, cut the bottom side of the pear so it will lay flat. Stuff each pear half with goat cheese. Sprinkle with herbes de Provence. Bake for 25-30 minutes, until tender. Top with honey.