Reviewed: Nov. 16, 2011

A very interesting dish. Very surprising, simple and delicious!!! I did them under the broiler. I used blue cheese but they would be amazing with goat cheese too!

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Reviewer:

cjporro

Supporting Member (Click to learn more about Supporting Membership)

Reviewed: Aug. 13, 2011

Wow! What a plesant surprise of flavors. I don't usually like pears. I joined a co-op and received pears that needed to be addressed immediately. I found this recipe and tried it out. It's fantastic!

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Reviewer:

cyndyblonde

Reviewed: May 24, 2011

Tastes Awesome! Different and worth a try.

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Reviewer:

Allyssa14

Cooking Level: Beginning

Home Town: Sioux Falls, South Dakota, USA

Reviewed: Feb. 15, 2011

Wonderful! I didn't add the butter to the bleu cheese. I just brushed each pear half with the hot suace/oil mixture and added the bleu cheee to the cavity. I broiled them in my oven for about 15 minutes about 6 inches from the heat. Genius idea, Beth - Thanks

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3 users found this review helpful

Reviewer:

BigShotsMom

Cooking Level: Expert

Home Town: Long Island, New York, USA

Living In: Long Beach, New York, USA

Reviewed: Oct. 16, 2010

Ingredients I would never think to put together. Delicious!!!!!!!!

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Reviewer:

luv2wrkout

Cooking Level: Expert

Home Town: Limestone, Maine, USA

Living In: New Orleans, Louisiana, USA

Reviewed: Jun. 28, 2010

I do not think the hot sauce infuses or adds to the pear. They seem disjoint.

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Reviewer:

Roger Crawfis

Reviewed: Jun. 21, 2010

nice addition to our steak dinner

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2 users found this review helpful

Reviewer:

Linda C.

Cooking Level: Expert

Home Town: West Chester, Pennsylvania, USA

Living In: Chicago, Illinois, USA

Reviewed: Jun. 13, 2010

Did not use butter. Coated the whole pear. Added added 1/4 inch of dark brown sugar to top, and cooked slowly on outer area of grill. Wonderful! Thanks!

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4 users found this review helpful

Reviewer:

teegold

Reviewed: May 22, 2010

Nice! I love pears and blue cheese together. My pears were a bit under-ripe, so I did have to grill both sides of them to get them to the texture I wanted. I used Louisiana Hot Sauce and it gave a nice little kick. I served them on mixed greens with citrus vinaigrette and toasted pecans. Lovely! Thanks for the recipe!

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11 users found this review helpful

Reviewer:

SunnyByrd

Living In: Seattle, Washington, USA

Reviewed: Jul. 28, 2009

These were so good. Not too overpowered from the cheese and they had that extra bite from the hot sauce. I just cooked mine slowly on the BBQ with the lid down and they were cooked perfectly after 15 minutes.

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9 users found this review helpful