Roasted Pears with Blue Cheese

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Everyone loved them. An easy make ahead for any gathering or to bring to a potluck .Made extra pears thinking my husband and I would have some the next day for a dessert, but as soon as it was known I had made extra pears they were quickly devoured.
I am now on the hook for 2 dinner parties this month alone. Thank you Ina!

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Ina's receipes are sooo good. This was easy to make but I felt like it was of a dessert. Do not substitute Merlot for Port wine. There's a huge difference.
Port is a sweet wine and can be served with dessert. My only problem was that I did not have enough liquid left when it finished cooking. My husband also thought they were great.
Good job Ina.

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It is an easy, elegant, after dinner fruit dessert.

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I have made this many times since first trying it a few weeks ago. It is totally awesome. I follow the recipe pretty closely, using toasted pecans in place of walnuts, since I live in the South and have a source for free pecans. I also used a cheaper blue cheese and it was still great. I baste several times during baking and find that it may take a bit longer for the pears to be tender; just test using a knife in the thickest part of a pear. I also finely zest the rind of one lemon for making the dressing as I like the lemony zing with the sweet pears. I frequently have extra dressing after using the pears and find it is wonderful on other salads also. Just for ease of eating, though making for a much less attractive presentation, I cut the pears into bite size portions before placing on the individual salads if it is just family eating. I am not sure what happened with Lynne's creation, but I have never found the port to be strong. Measuring very exactly may be key. It calls for only 3 tablespoons. One tip that I have found is that if I mix the cheese filling in one dish and the cider, port, and brown sugar in another before beginning the pear peeling, there is much less time for pears to turn brown. I just cut a lemon and rub on each cut pear as I peel it, placing face down until I am ready to stuff. This may make mine less lemony, as I generally use only 1-2 lemons, depending on how much juice they give up for the dressing.

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Love the flavor combination's.My whole family loved this!

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I made this salad as part of a Sunday brunch menu. . DELICIOUS! Everyone was quite impressed with the presentation, and it's so EASY! I didn't use stilton cheese. . I used a (cheaper danish bleu cheese that is softer and creamier than stilton, and it still came delicious. I also added more olive oil and basting liquid to the dressing . . otherwise, I thought it was too lemony and too thin to dress the arugula. A real winner though. . i'd make this again!

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Elegant dish! Amazing flavors that all meld together perfectly. I had a feeling I would like this recipe as I could taste it in my mind and it's even better than I imagined. Once again Ina, by jove, you've got it!!

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I made these for the first time for a party. Everyone (those who liked blue cheese of course loved them! I will be forwarding the link to lots of people. I used a head of red lettuce instead of the argula since the store didnt have any & it was still awesome. The balance of the sweet & the sour is perfect & not overwhelming on either end. A couple of changes I made...make a bit extra of the basting liquid as I did since it helps to keep the pears moist & also leaves plenty of the salad dressing & also I used chopped walnuts rater than halves and added a bit m ore than the recipe called for for some extra crunch.

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The pears didn't cook, the cranberries burnt, and the port was to strong. Very disapointing for a Ina recipe

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My mother-in-law says it tasted like something she'd eat at some fancy resturaunt!

The only modifications I made was to make the well sizeable and doubled the recipe for the filling and sauce. I doubled the filling so I could cover the entire tops of the pears as well as filling the wells full. While cooking the pears in a baking dish uncovered we drizzled them with the sauce before they went in the oven, ten minutes into cooking and then again 20 minutes into cooking.

They were absolutely scrumptious and very easy to prepare! Thanks Ina!