It seems as though even before the clock struck twelve on September 23rd (the first official day of fall) everyone’s attention turned to apples, pumpkins and butternut squash. If you’re one of those people then you’re definitely in good company (me included). After all, what warms the soul more on a cool autumn night than a freshly baked apple pie, pumpkin soup or roasted butternut squash on top of a salad?

But what about the humble pear? Yes, that (sometimes ugly…I’ll admit it) fruit. Have we forgotten what a beautifully ripe pear can do for a salad or dessert? After all, this is also the season for pears. Juicy, delicious pears. And, I’m here to tell you that if you’re starting to plan your entertaining menus for the holidays then look no further than this recipe.

I first came across this recipe from Ina Garten years ago and immediately made it as a starter for our Thanksgiving meal. And, although we loved it, for some reason I never made it again, that is until last week. Blame it on my overflowing cook book shelves with constantly competing new recipes that I keep meaning to try. But sometimes, something this simple and this elegant is, well, simply the best. And when I look back on all the autumnal recipes that have earned a permanent spot in my brain (and taste buds), this would definitely be one of them.

Pears filled with blue cheese, dried cherries (the original recipe called for cranberries but my family loves cherries) and pecans (another Jennifer modification), then roasted in a mixture of port wine, apple cider and a bit of brown sugar will fill your house with the most autumnal aroma on the planet. Served on a bed of baby arugula, it results in the most showy appetizer salad or a very French inspired dessert to serve along with a glass of port wine. And, because it’s such a breeze to make at the last minute, it also makes a wonderful mid-week meal to to celebrate hump day, or just because you feel like treating yourself to something fabulous.

Although the original recipe also called for Anjou pears, I accidentally bought Bartletts instead. But let me tell you, these performed beautifully, which is another plus in the versatility column of this recipe. And once roasted, these pears will keep well in your refrigerator for a day or two. Who wouldn’t love to find this when looking to make a quick lunch out of leftovers?

I hope that you will give this Roasted Pears With Blue Cheese recipe a whirl. If you do, please let me know what you think or tag me on Instagram. I always love hearing from everyone and seeing pictures of anything that you make. And above all, thank you so much for stopping by.