Ingredients:

  • 4 large Bosc or Anjou pears
  • 1 tbsp Lemon juice
  • 1 tbsp Melted unsalted butter
  • 1/2 cup Crumbled feta cheese
  • 1/3 cup Dried cranberries
  • 1/4 cup Raw honey
  • 1/4 cup Chopped walnuts
  • 1/2 tsp Ground cinnamon
  • 2 sprigs Fresh thyme

Instructions:

  1. Preheat your oven to 200°C. <small>Note: This high heat is necessary to caramelize the honey quickly before the pear loses too much structure.</small>
  2. Halve the 4 large Bosc or Anjou pears lengthwise. <strong>Use a sharp knife to ensure a clean cut.</strong>
  3. Remove the core and seeds using a melon baller. <small>Note: Scoop deep enough to create a well for the filling but leave enough base for stability.</small>
  4. Brush the cut sides with 1 tbsp Lemon juice. <strong>Do this immediately to prevent oxidation.</strong>
  5. Mix 1 tbsp Melted unsalted butter with 1/2 tsp Ground cinnamon. <small>Note: Dissolving the spice in fat ensures even distribution and prevents clumping.</small>
  6. Brush the butter mixture over the pears and place them cut side up in your dish. <strong>Look for the pears to sit flat.</strong>
  7. Fill each cavity with a mix of 1/2 cup Crumbled feta cheese, 1/3 cup Dried cranberries, and 1/4 cup Chopped walnuts. <strong>Pack them tightly as they shrink during baking.</strong>
  8. Drizzle 1/4 cup Raw honey over the top. <small>Note: Let the honey run down the sides to create the base glaze.</small>
  9. Bake for 20 minutes <strong>until the fruit is tender when pierced and the cheese has softened.</strong>
  10. Garnish with 2 sprigs Fresh thyme. <strong>The residual heat will release the herbal oils.</strong>