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Endive, Gorgonzola or goat cheese and Roast Pear


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  • 2 Bartlett pears
  • 1 T. butter
  • 3 tbs. honey
  • 3-4 heads endive
  • 1 package crumbled gorgonzola (8-12 oz.)- Can sub goat cheese
  • 2-3 T.. cream
  • 1/4 cup chopped pecans (or other nuts)
  • Chives (optional)



Step 1

Chop the pears and heat a skillet with about a tablespoon of butter. Add the pears and coat with melted butter. Sprinkle with brown sugar and/or honey and transfer to a baking tray so that the pears are just overlapping - not layered more than 3 layers of pear. Bake at 375 - 400. Check on them every 15 minutes or so. You may need to drain some liquid if they release a lot of liquid in the pan. (And you can reserve the liquid for something yummy!). Do give them a stir around at this point. Bake until brown and bubbly. Lovely!

For the filling, simply put the crumbled gorgonzola into a bowl, and mix with some cream (or milk, or half and half) to make it more “buttery”. Add chopped nuts and you’re done! A sprinkling of chive, or pomegranate seeds, or chopped dried cranberries is so nice.

To serve, place alternating-colored endive leaves on a platter. Top with gorgonzola butter, pecan pieces and finally, a roasted pear.

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