Roasted Pears in Balsamic Vinegar with Goat Cheese and Black Pepper Recipe on Food52 (2024)

Serves a Crowd

by: ashleychasesdinner

September12,2011

4.5

6 Ratings

Roasted Pears in Balsamic Vinegar with Goat Cheese and Black Pepper Recipe on Food52 (1)

Serves 8

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Author Notes

This has become a favorite dessert recipe of mine. Although, you can fit this recipe in many categories. Simple preparation of superior ingredients. The roasted pears mix with balsamic vinegar and honey to carmalize in your mouth. To top it off, a bite with goat cheese and fresh cracked black pepper. No one can eat just one! - ashley_samuel_pierson —ashleychasesdinner

Test Kitchen Notes

This dessert is really crazy good, and as simple as can be. A few minutes of prep, then pop it in the oven and wait 30 minutes (which is a perfect break between dinner and dessert). Then you have just a few more minutes of finishing touches before digging into a soft roasted pear in a butter balsamic glaze, its sweetness mirrored in the honey and contrasted by the salty bite of the goat cheese, plus the great little hint of black pepper heat. The only thing I might add is just a bit of crunch, perhaps a toasted nut or a cookie of some sort. Try this once and it will become an autumn go-to in the months and years to come! - aargersi —aargersi

Test Kitchen-Approved

What You'll Need

Ingredients

4 tablespoonsunsalted butter
4 Bosc pears, halved lengthwise and cored
5 tablespoonsbalsamic vinegar
¹/₂ poundfresh goat cheese
¹/₃ cuphoney
Freshly ground black pepper

Directions

Preheat oven to 400 degrees.
Put butter in a 9x13 baking dish and melt in oven for 2 minutes.
Arrange pears cut side down, single layered. Roast for 30 minutes.
Pour vinegar over pears and roast for 7 minutes more.
Transfer pears to serving dish, cut side up. Spoon juices over pears from baking dish. Arrange cheese on and around pears.
Drizzle pears and cheese with honey. Grind fresh black pepper over the top of pears and cheese.
Note: I used crumbled goat cheese. If using pieces of goat cheese, arrange over the pears. You may cut 8 pieces prior to assembly.

Tags:

American
Pear
Honey
Vinegar
Goat Cheese
Pepper
Fruit
Cheese
Serves a Crowd
Fall
Appetizer
Dessert

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Recipe by: ashleychasesdinner

wellnesschick.com

One constant in my life is food. I love to cook, eat and learn new things about food. I grew up in a family who had the philosophy that the kitchen was the heart of the home. My southern mom and grandma were amazing cooks who taught me food was more than sustenance, it was soulful. I am always amazed, inspired and genuinely happy to have found such a place as food52 with so many like minded individuals. With inspiration like this to draw from, there is endless oportunity to learn new things!

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38 Reviews

Terry March 17, 2019

I have also used a slight modification of this a starter salad, Skip the honey. Add prosciutto and serve over a bed of arugula. Pair it with a Sauvignon Blanc. Always a hit. I’m trying the dessert style tonight with the family.

caninechef October 25, 2017

Ashley -- thank you so much for this recipe, the pears were wonderful and made a big hit at our luncheon. ( we nixed the dessert wine) I have been requested to make them again next month. The Bosc were rock hard so I used Bartletts.

caninechef October 11, 2017

I have been planning on trying these since last year and it is now pear season again. I will be taking dessert to a group lunch and the host is providing a dessert wine , quite sweet and fruity. With the goat cheese and balsamic do you think this would be a reasonable paring for this wine or should I save these for a later date?

ashleychasesdinner October 12, 2017

Hi caninechef, I'm not an expert on wine pairing so I would say it comes down to personal preference. I believe with this type of dessert, it could go either way. I'm sorry I'm not more helpful!