Roasted Pears with Blue Cheese and Walnuts

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The recipe calls for pears that have been neither peeled nor cored. In the actual show, Tyler uses a melon-baller to remove the cores from the pears prior to roasting. This creates the hollow for the blue cheese. otherwise it may just roll off of the pear.

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I made this tasty side dish for the first time last Thanksgiving...now my friends ask for it every time we get together. The taste is great and preparation is so easy! Today, for our 4th of July cookout, I even prepared them on the grill! Great again!

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This, like many of his recipes, looked so good on TV, but when you do it, something is missing and it just seemed pointless. It was pretty bad actually.

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It only takes a couple days on your counter to get pears from supermarket-bin-hard to recipe-ready for this. My God, this is delicious.
Pears and Blue Cheese are one of heaven's great surprises, but hey, it's true! The nuts add texture and flavor, but it's a winner without them. Tyler is fast becoming my favorite Food TV chef in terms of my own outcome with his recipes. Bravo, Chef!

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I made these pears for every gathering in the last three months and they are a universal hit. I slice the warm halves in about 4 pieces and put them on top of salad greens with a little vinegrette. I've tried Bartlett, D'Anjou and Bosc and I think Bosc are the best.

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this was one of the first dishes i have ever made from a cooking show and turned out to be the star of my thanksgiving meal. the key is to use really high-quality blue cheese, and it is so easy to do. highly recommended!

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I made these for Christmas dinner after test-driving the recipe. It's just so easy and very delicious. Everyone was impressed.

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I like it without the blue cheese

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This recipe was both easy and delicious. I was going to make it as part of my Thanksgiving meal, but other foods and chefs took over. Made it a few days later and it was incredible. Sophicated, not sweet, taste.

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makes you look like Jaque Pepin.....
and tastes yummmie