This year we have our first crop of pears. A delicious way to use pears when you can’t eat any more fresh is to bake them. This savoury baked dish makes a great starter or light meal, served with a rocket salad.

3 pears (some of mine were smaller so I used 4)
2-3 tsp olive oil
50g creamy blue cheese (e.g. Gorgonzola)
1/3 cup chopped walnuts or pecans
3-4 stalks fresh thyme, leaves removed and roughly chopped
1-2 Tbs honey
½ tsp Aleppo pepper (available from specialty shops)
Salt and freshly ground black pepper
Thyme sprigs to garnish

Preheat oven to 200°C. Cut pears in half lengthwise and remove core and seeds with a melon baller. Place in a baking dish in one layer, cut sides up. Drizzle with the olive oil, season with salt and pepper, then turn them over. Bake for 15 minutes.

Turn the pears over, so they are cut side up and stuff with the blue cheese, walnuts and thyme. Bake for 8-10 minutes. Drizzle with the honey and sprinkle with the Aleppo pepper. The Aleppo pepper is not essential, but it adds a bit of extra colour and flavour. Garnish with thyme sprigs and serve with a lightly dressed rocket salad.

Serves 3

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