John Bird’s Pears with Cheese & Honey

Name: John Bird's Pears with Cheese & Honey
Prep time: 20

5 out of 5 stars (based on 6 reviews)

20 min prep

6 servings

Carrot Icon for Number of Ingredients Size

3 ingredients

This Pears with Cheese & Honey recipe is as delicious a combo as it is unexpected. Use fresh Tuscan pecorino cheese, or any soft cheese like a mild goat cheese or a ricotta;... it’s delicious no matter what.

6 ripe Bosc pears
12 thin slices of young pecorino cheese or some fresh ricotta cheese
2 to 4 tablespoons clear Acacia or orange blossom honey, to taste

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Nutrition Facts

Calories

272 cals

Fat

10 g

Saturated Fat

6 g

Polyunsaturated Fat

0 g

Monounsaturated Fat

2 g

Carbohydrates

39 g

Sugar

28 g

Fiber

6 g

Protein

8 g

Sodium

183 mg

Directions

Pre-heat the oven to 375 degrees.
Peel the pears and cut them in half. Trim off the stalk and flower ends then scoop out the seeds in the center with a teaspoon.
Arrange the pears cut side up in a baking dish and drizzle ½ the honey over them. Lay the cheese over the pears and drizzle the remaining honey over the whole dish. If using ricotta, spoon it in to fill the cavity left by the seeds.
Bake for 25 -30 minutes until the pears are soft, and the cheese has browned and melted over and into them. Let cool for 5 minutes before serving.

Chef Tips

If pears are hard and unripe, they will need to cook about 15 minutes longer. Put less than ripe pears in a pan with about 1/2″ of hot water in the bottom and bake them for 15-20 minutes before adding the cheese and honey and carrying on as per recipe.
This dish is great made with low fat cream cheese too.
Eat all sweet, sugary treats in moderation.

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society