Baked Roquefort and Blueberry-stuffed Pears

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  • 4 ripe pears
  • 5 oz blueberries
  • 7 oz Roquefort / blue cheese
  • 2 oz walnuts
  • 1 lemon
  • 1 tbsp olive oil
  • 2 tbsp honey
  • Sal and pepper to taste


Wash the pears and cut in halves. Using the tip of a knife, remove the seeds and leave a hole. Squeeze the juice of a lemon and pour over the pears to prevent them from browning.

In a bowl, mash the cheese with a fork and mix with the honey and olive oil. Then add the blueberries and chopped walnuts. Salt and pepper to taste. Stuff the pears with the cheese and blueberry paste.

Bake at medium heat (350°F) for 10 minutes and blow with a torch.

These pears may be served as an appetizer or starter course, along with mixed greens with an olive oil and honey dressing.