Roasted Stuffed Pears With Cheddar, Walnuts, Raisins and Cherries

Having been recently named Vice President of Culinary Arts for Laureate International Universities is the peak of a mountain of accomplishments for Chef Christopher Koetke. Chef Koetke has been the star of the Emmy-nominated cooking show, “Let’s Dish” on the Live Well HD network, and was named the 2009 “Cooking Teacher of the Year” by the International Association of Culinary Professionals.  His behind the burner experience is also impressive, he spent time in France with several of the country’s best venues, and upon his return to the states spent 5 years as Executive Chef of Chicago’s Les Nomades restaurant.  The multifaceted Chef Koetke is also a famed ice carver and one of the founders of a favorite forum of ours, ChefTalk.com.

In today’s recipe he shares with us a decadent desert of roasted pears stuffed with aged cheddar cheese, walnuts, and dried fruits. Enjoy!

Roasted Stuffed Pears With Cheddar, Walnuts, Raisins and Cherries
Chef Christopher Koetke
Serves 4

Ingredients:

4 Bartlett pears
1/2 cup walnuts, chopped
1/4 cup golden raisins
1/4 cup raisins
1/4 cup dried tart cherries
Black pepper
1 1/2 cups apple cider
2 tablespoons butter
2 tablespoons brown sugar
4 pieces Wisconsin Aged White Cheddar Cheese, cut into  2 x 2 x 1/4 inch thick cubes
1/4 cup Wisconsin Aged White Cheddar Cheese, in small dice

Cooking Directions:

Heat oven to 350°F. Cut 1/4 inch off bottom of each pear so they stand upright. Using melon baller, scoop out center of each pear, including seeds and core to bottom of pear, leaving some flesh on peel.

In small bowl, combine walnuts, raisins and cherries. Season interior of each pear lightly with black pepper. Stuff pears with nut and dried fruit mixture. Pack pears firmly and reserve any mixture that does not fit inside the pears.

Place pears upright in 8×8-inch glass baking dish. Pour apple cider in bottom of the dish. Dot with butter and brown sugar. Add any leftover fruit mixture.

Bake for 1 1/4 hours or until pears are soft when pierced with paring knife, basting every 15 minutes with liquid in bottom of baking dish.

Remove pears from oven and slice top off each pear at point where the pear starts to taper. Place single cube of cheese on top of pear; replace top over cheese. Return to oven 5 minutes to melt cheese.

To serve, place one hot pear in each of 4 dessert bowls. Spoon baking juices and fruit mixture around pears. Sprinkle diced cheese in bowls.