Ingredients
- 3 large Bosc pears, cut in half lengthwise, seeds and core removed with a melon baller
- 1 tbsp extra virgin olive oil
- Salt and pepper to taste
- 3 oz of ashed brie or blue cheese, crumbled
- ⅓ cup of walnuts, chopped
- 4 sprigs of fresh thyme
- 5-6 leaves of fresh sage, chopped
- 2 tbsp of honey, plus some pieces of honeycomb
- Fleur de sel
Instructions
- Preheat the oven to 400°F (200°C). Place the pears cut side up in the Casserole Storm Remy Olivier.
- Drizzle olive oil over the pears and season lightly with salt and pepper.
- Turn the pears over, cut side down.
- Bake the pears for 15 minutes.
- Remove the pears from the oven and turn them over to be cut side up.
- Fill the cavities in the pears with the brie cheese or blue cheese, walnuts, and thyme.
- Place the pears back in the oven and bake for another 10 minutes, until the cheese melts.
- After baking, transfer the baked pears to a serving platter and use the Syrup Jar with Spout to drizzle honey evenly over the pears.
- Use the thinkkitchen Herb Stripper to quickly remove thyme leaves from their stems, saving you time in preparation.
- Finish with a light pinch of fleur de sel and additional sprigs of thyme and sage.