Cinnamon Roasted Pears with Rogue River Blue
This gorgeous blue from Oregon is wrapped in grape leaves from the Rogue Valley that have been soaked in pear brandy – so we can’t help but “pair” it with these delicate spiced pears. A perfect holiday treat!
Ingredients
2 firm Bosc pears
¼ cup white wine
juice of ½ orange
2 tbsp honey
2 tbsp butter
½ vanilla bean, split
1 cinnamon stick
¼ tsp sea salt
¼ tsp fresh ground pepper
1/3-pound Rogue River Blue
Directions
Preheat oven to 400 degrees.
Peel, core and half pears.
Combine wine, orange juice, honey, butter, vanilla bean, cinnamon stick, salt and pepper.
Place pears in a sauté pan and pour juice mixture over pears.
Cover loosely with parchment paper or foil and roast for about 20 minutes, or until pears are just easy to pierce with a knife. Remove pears from pan and set aside to cool at room temperature.
Bring remaining liquid to a boil and reduce until thick and syrupy, about 5 minutes.
Gently slice pears and spoon sauce over. Serve aside Rogue River Blue and candied walnuts.