I did something totally different the other day. Something not involving pizza or whiskey. I stuffed some pears with cheese, walnuts, and dried pomegranates, and then did a happy dance at how glorious they were.
File these under the 'best appetizer to make for a dinner party for the rest of eternity'.
They are totally customizable, in the sense you could really stuff em' with anything to please your taste. Blue cheese, goat cheese, gorgonzola.. the options are endless. Plus I think cranberries would be a really nice touch to these, however I had pomegranates on hand and decided to just go ahead and use those.
I'm happy I did because these we're b ! t c h i n'.
Also, I went ahead and laid mine out on a bed of garlicy fregola to make it more of a meal, but I'm thinking these with a side of crackers and never ending wine would do the trick, also.
Any sentence that involves the words 'never ending wine' is a sentence I fully support.
Wine for president!
roasted pears with brie, walnuts & pomegranate
for the pears
4 pears, peeled
1 tablespoon lemon juice
1/2 cup chopped/crumbled Brie
1/4 cup chopped Walnuts
1/4 cup Dried Pomegranates
1 tablespoon Brown Sugar
for the fregola
1 lb fregola
2 tablespoons olive oil
1 tablespoon butter
2 garlic cloves, minced
1/2 teaspoon red pepper flakes
Preheat your oven to 375.
Cut your peeled pears in half and spoon out the center using a melon baller or a small spoon. Trim a small piece off of the rounded side so pears can lay flat in baking dish. Toss pears with lemon juice to prevent browning and set aside in your baking dish.
In a bowl combined crumbled brie, walnuts and pomegranates. Divide and spoon the mixture onto each of the pears then sprinkle your brown sugar on top. Roast in the oven for 20-30 minutes or until cheese is lightly browned and bubbly.
While pears are roasting, bring a pot of water to a boil and cook fregola according to the package directions. Drain, set aside, then heat up olive oil in a medium saucepan. Add in garlic and cook for 30 seconds. Add in cooked fregola, butter, and red pepper flakes. Toss to coat and heat through.
Spoon fregola onto a plate and top with the roasted pairs. Enjoy!