For the Roasted Pears

4 ripe Bartlett or Bosc pears, halved and cored

2 tbsp unsalted butter, melted

2 tbsp honey

1 tsp fresh lemon juice

1/2 tsp ground cinnamon

Pinch of flaky sea salt

For the Blue Cheese Filling

6 oz (170 g) blue cheese, crumbled

2 oz (60 g) cream cheese, softened

1 tbsp heavy cream

1 tsp fresh thyme leaves

Freshly ground black pepper

For the Walnut Crunch

3/4 cup (75 g) walnuts, roughly chopped

1 tbsp unsalted butter

1 tbsp brown sugar

1/2 tsp ground cinnamon

Pinch of sea salt

For the Honey Thyme Drizzle

2 tbsp honey

1 tbsp extra virgin olive oil

1 tsp fresh thyme leaves

1 tsp lemon zest

Pinch of flaky sea salt

Optional Toppings

Fresh thyme sprigs

Microgreens

Extra crumbled blue cheese

Freshly cracked black pepper

Lemon zest

Pomegranate arils

Preheat the oven to 400°F (200°C). Line a baking tray or baking dish with parchment paper.

Brush the cut sides of the pear halves with the melted butter, honey, lemon juice, cinnamon, and flaky sea salt.

Arrange the pears cut-side up on the prepared tray and roast for 20–25 minutes, until tender and lightly caramelized.

Meanwhile, combine the blue cheese, cream cheese, heavy cream, thyme, and black pepper in a bowl. Mix until creamy but still slightly chunky.

In a small skillet over medium heat, melt the butter. Add the walnuts, brown sugar, cinnamon, and sea salt. Cook for 2–3 minutes, stirring frequently, until toasted and lightly caramelized.

In a small bowl, whisk together the honey, olive oil, thyme, lemon zest, and flaky sea salt.

Remove the roasted pears from the oven and let them cool for 2–3 minutes.

Fill the center of each pear half generously with the blue cheese mixture.

Sprinkle the toasted walnuts over the filled pears.

Drizzle with the honey thyme glaze.

Garnish with fresh thyme sprigs, extra crumbled blue cheese, pomegranate arils, lemon zest, microgreens, and freshly cracked black pepper if desired.

Serve warm as an elegant appetizer, side dish, or dessert.

Calories: 446

Protein: 10 g

Carbohydrates: 30 g

Fat: 33 g

Fiber: 5 g