Cheese And Pear: The Perfect Pairing For Bosc Pears

Pears and cheese are a match made in heaven. The combination of textures and flavours works perfectly in a number of dishes, from appetizers to salads, sandwiches, and desserts. While almost all cheeses pair well with all varieties of pears, some pairings are better than others. Bosc pears, for example, are crisp, dense, slightly grainy, and subtly spiced, with a sweet flavour. Their texture and flavour profile make them a top choice for desserts, and they work with a wide variety of cheeses. But which cheese goes best with Bosc pears?

Blue cheese stuffed Bosc pears

Ingredients:

• 1-2 tsp extra virgin olive oil
• 2 1/2 oz blue cheese (Danish blue cheese, crumbled)
• 1/3 cup walnuts, chopped
• 3 sprigs fresh thyme, removed from the stem
• 1/2 tsp Aleppo pepper
• Flaky salt, for garnish
• 2 Bosc pears

Method:

• Preheat the oven to 400°F.
• Slice the pears in half lengthwise and remove the core and seeds. Place in a cast iron skillet (or a baking dish), cut side up. Drizzle with the olive oil and season lightly with salt and pepper. Turn the pears cut side down.
• Transfer the pears to the oven and bake for 15 minutes.
• Remove the pears, turn them cut side up and stuff with the blue cheese, walnuts and thyme. Place back in the oven for eight to ten minutes, until the cheese has melted a little.
• Mix the honey with Aleppo pepper in a small bowl.
• Once the pears are done cooking, transfer to a platter (or plates) and drizzle with the honey and garnish with flaky salt and extra thyme (if desired). Enjoy!

Tips:

• If you don't like blue cheese, you can use goat cheese instead.
• If you don't have access to an oven, you can use an air fryer instead. Reduce the temperature to 380°F and bake for eight minutes to start. Add the cheese and then bake for another four to five minutes.
• If you don't have Aleppo pepper, you can use chilli flakes.
• If you don't like walnuts, you can use pumpkin seeds, almonds or pecans instead.

Cheddar and Bosc pear canapes

Cheddar and Bosc Pear Canapés

Ingredients

• Bosc pears
• Cheddar cheese
• Walnuts
• Honey
• Thyme
• Salt and pepper
• Olive oil
• Crackers

Method

• Slice the Bosc pears in half lengthwise and remove the core and seeds.
• Place the pears in a cast iron skillet or baking dish, cut side up. Drizzle with olive oil and season lightly with salt and pepper.
• Transfer the pears to the oven and bake for 15 minutes.
• Remove the pears from the oven and stuff the cavities with grated cheddar cheese, roughly chopped walnuts, and thyme.
• Place the pears back in the oven for 8-10 minutes, or until the cheese has melted.
• Mix the honey with a pinch of pepper in a small bowl.
• Once the pears are cooked, transfer them to a platter or plate. Drizzle with the honey and garnish with flaky salt and extra thyme, if desired.
• Serve the canapés with crackers on the side.

Tips

• For a more intense flavour, try using a mature or extra mature cheddar.
• For added crunch, sprinkle the canapés with chopped, toasted walnuts.
• For a more well-rounded dish, serve the canapés with a selection of cold cuts, such as prosciutto or salami.

Roquefort or Stilton with Bosc pears

Blue cheese is a classic pairing with Bosc pears, and both Roquefort and Stilton are excellent blue cheeses to use.

Roquefort is a famous French blue cheese made from sheep's milk. It is creamy enough to be spreadable but firm enough to crumble. It is a popular choice for blue cheese salads.

Stilton is a British blue cheese with a slightly sharper flavour than Roquefort or Gorgonzola. It is best to get an aged Stilton for a smoother flavour.

Bosc pears are a good choice for blue cheese pairings because of their firmness. They hold up well in salads and baked dishes. Their crisp, dense, slightly grainy texture and sweet flavour with subtle hints of fall spices complement the strong flavour of blue cheese.

Bosc pears can be baked in the oven and stuffed with blue cheese, walnuts, and thyme. Drizzling with honey and garnishing with salt and extra thyme adds a sweet and savoury contrast to the dish.

Colby Jack cheese with Bosc pears

When creating a cheese board, it is important to consider both flavour and aesthetics. Bosc pears, with their stout bottom, tapered neck, and matte, khaki-coloured skin, add a unique touch to the display. Their crisp and dense texture also sets them apart. To prepare the pears, simply slice them lengthwise, remove the core and seeds, and arrange them on the board alongside the Colby Jack cheese.

For a more elaborate presentation, consider stuffing the Bosc pears with Colby Jack cheese. This can be done by drizzling halved and cored pears with olive oil, seasoning them with salt and pepper, and baking them in the oven before stuffing them with cheese and baking again until the cheese melts. This creates a warm and savoury appetizer that is sure to impress your guests.

To enhance the flavour profile even further, consider adding complementary ingredients such as toasted walnuts, honey, or thyme. The crunch of the walnuts adds texture, while the honey and thyme bring out the subtle sweetness of the pears.

When it comes to wine pairings, a dry riesling, sauvignon blanc, or Brut Champagne would be excellent choices to complement the flavours of the Colby Jack cheese and Bosc pears. So, whether you're enjoying a casual snack or creating a sophisticated platter for a get-together, Colby Jack cheese and Bosc pears are a delicious combination.

Gorgonzola with Bosc pears

Bosc pears are sweet, with a crisp, dense, slightly grainy texture and subtle hints of fall spices. Their long necks and distinct colouring make them a top choice for desserts, such as poached pears, and they work with a wide variety of cheeses.

Gorgonzola is a veined Italian blue cheese, often with a pungent smell and a strong, salty taste. It is a good match for the sweet Bosc pear, and the two are often paired together in recipes.

One such recipe is for a Bosc pear, Prosciutto di Parma and Gorgonzola pizza. The Bosc pear is used for its firm texture, which is less likely to be overwhelmed by strong spices, meats or vinegars. The pizza also includes arugula, a balsamic glaze, and salty cashews.

Another recipe idea is to stuff the Bosc pear with Gorgonzola, walnuts, and thyme, and bake in the oven. The salty, savoury blue cheese combines well with the subtle sweetness of the pear, and the walnuts add some texture.

A pear and Gorgonzola pasta is another option, combining the unique flavour of Gorgonzola with the sweetness of fresh pears.

When preparing a cheeseboard, a soft cheese such as Gorgonzola or Camembert is a good match for the Bosc pear.

Frequently asked questions