Roasted Stuffed Pears with Aged White Cheddar

Makes 4 servings.


  • 4 Bartlett pears
  • 1/2 c. walnuts, chopped
  • 1/4 c. golden raisins
  • 1/4 c. raisins
  • 1/4 c. dried tart cherries
  • Black pepper
  • 1 1/2 c. apple cider
  • 2 tbsp. butter
  • 2 tbsp. brown sugar
  • 4 pieces Aged White Cheddar Cheese, cut in 2" x 2" x 1/4" thick cubes
  • 1/4 c. Aged White Cheddar Cheese, in small dice


Heat oven to 350°F. Cut 1/4 inch off bottom of each pear so they stand upright. Using melon baller, scoop out center of each pear, including seeds and core to bottom of pear, leaving some flesh on peel.

In small bowl, combine walnuts, raisins and cherries. Season interior of each pear lightly with black pepper. Stuff pears with nut and dried fruit mixture. Pack pears firmly and reserve any mixture that does not fit inside the pears.

Place pears upright in 8 x 8-inch glass baking dish. Pour apple cider in bottom of the dish. Dot with butter and brown sugar. Add any leftover fruit mixture.

Bake for 1-1/4 hours or until pears are soft when pierced with paring knife, basting every 15 minutes with liquid in bottom of baking dish.

Remove pears from oven and slice top off each pear at point where the pear starts to taper. Place single cube of cheese on top of pear; replace top over cheese. Return to oven 5 minutes to melt cheese.

To serve, place one hot pear in each of 4 dessert bowls. Spoon baking juices and fruit mixture around pears. Sprinkle diced cheese in bowls.

Photo & recipe courtesy of Wisconsin Milk Marketing Board, Inc.