A warm, elegant fall appetizer that feels fancy but takes just minutes to make.

There’s something magical about the combination of sweet, earthy, creamy, and fruity – especially when the air turns crisp and the days get shorter. This Baked Gorgonzola Pear with Plum Jam and Walnuts captures everything I love about early fall cooking: warmth, simplicity, and layers of flavor that feel indulgent without being heavy.

The first time I made this, I didn’t expect it to be so addictive. I thought of it as a quick test recipe – just a pear, some Gorgonzola, a bit of jam – but the moment I pulled it from the oven, I knew it was something special. The pear caramelizes, thecheese melts into a buttery pool, the jam turns glossy and aromatic, and then those crunchy toasted walnuts finish everything with the perfect texture.

If you love recipes that feel like they belong at a cozy wine bar or an intimate dinner party, this one’s for you.

Why You’ll Love This Recipe

This Baked Gorgonzola Pear is the kind of dish that makes people stop mid-conversation when you serve it. It looks stunning, smells divine, and delivers that perfect sweet-savory bite you can’t forget.

Here’s why it’s so good:

It’s effortlessly elegant – simple ingredients, beautiful presentation.
It uses only six ingredients, all easy to find.
It’s baked, not fried, making it a lighter option that still feels rich.
You can serve it as an appetizer, side, or even dessert with a drizzle of extra honey.
It’s versatile – great for a fall gathering, a romantic dinner, or a cozy solo evening with a glass of wine.

The Flavor Story

Let’s talk about balance. This recipe works because every flavor enhances the next:

The pear brings gentle sweetness and that tender, juicy texture once baked.
Gorgonzola – creamy, earthy, and just sharp enough – adds richness and depth.
Plum jam adds fruity brightness and a little tartness to lift everything up.
Honey ties it all together, while fresh thyme adds an herby, aromatic layer that makes this feel refined rather than cloying.
And then there are the walnuts, toasty and crunchy, grounding each bite.

It’s like autumn on a plate.

The Ingredients

You only need a handful of ingredients for this, but choosing them thoughtfully makes all the difference.

1. Pear

I recommend Bartlett pears for their juicy, tender flesh and floral aroma. When baked, they soften beautifully but still hold their shape.
👉 Tip: Choose a pear that’s ripe but firm – you don’t want it too soft or it will collapse in the oven.

2. Gorgonzola

This is where the magic happens. Gorgonzola is a bold blue cheese with buttery undertones and that signature tang. When melted, it becomes creamy and aromatic. If you prefer something milder, try Gorgonzola Dolce or Blue Castello.
👉 Tip: Break it into small pieces so it melts evenly into the pear’s center.

3. Plum Jam

Plum jam adds color, shine, and just the right fruit-forward sweetness. It complements the saltiness of the cheese beautifully.
👉 No plum jam? Substitute with fig jam, apricot preserves, or even cherry jam for a slightly different but still gorgeous result.

4. Honey

A drizzle of honey before baking helps caramelize the pear edges and create that glossy golden finish. After baking, a second light drizzle enhances sweetness and shine.

5. Thyme

Fresh thyme adds sophistication – it cuts through the sweetness and keeps everything balanced. If you’re out of thyme, a bit of fresh rosemary works too, though it will give a stronger, woodier flavor.

6. Walnuts

Toasted walnuts are the final touch. They add warmth, crunch, and that nutty note that contrasts beautifully with the creamy cheese.
👉 Tip: Toast walnuts in a dry pan for 3–4 minutes before chopping – they’ll smell heavenly.

Step-by-Step: How to Make Baked Gorgonzola Pears

Preheat the oven to 390°F (200°C).
You’ll want the oven fully hot so the pears caramelize properly and the cheese melts without overbaking the fruit.
Prep your pears.
Cut one Bartlett pear lengthwise in half. Use a small spoon or melon baller to scoop out the center and seeds, creating a small hollow for your filling.
Layer the flavor.
Arrange the pear halves in a small baking dish, cut side up. Spoon about 1 teaspoon of plum jam into each hollow. Add a few small chunks of Gorgonzola on top, followed by a sprinkle of fresh thyme leaves.
Drizzle with honey.
A light drizzle will help caramelize the tops and create that golden finish.
Bake for 25 minutes.
You’ll know it’s ready when the cheese starts to melt and bubble slightly, the pear edges are golden, and your kitchen smells absolutely divine.
Finish and serve.
Remove from the oven, sprinkle with toasted chopped walnuts, and drizzle with a little more honey if desired.

That’s it – minimal effort, maximum flavor.

Two fresh Bartlett pear halves with centers scooped out, arranged in a white baking dish on a wooden surface with sprigs of thyme

Bartlett pear halves filled with plum jam and chunks of Gorgonzola cheese before baking, surrounded by fresh thyme on a wooden board

Tips for Perfect Results

Choose the right baking dish: Small ceramic or glass dishes work best, as they retain heat evenly without drying the fruit.
Bake just until the cheese melts: Overbaking can cause the pear to lose its structure and the cheese to separate.
Don’t skip the fresh herbs: Thyme (or rosemary) keeps the flavors balanced and adds that gourmet touch.
Toast the walnuts: It’s a small step but makes a huge difference in taste and texture.
Serve warm: These pears are best enjoyed right out of the oven when the cheese is still soft and the honey glistens.

How to Serve It

This baked pear dish is wonderfully flexible. You can dress it up or keep it simple depending on the occasion:

As an appetizer: Serve each guest one half with a small salad or toasted crostini.
With wine: Pair with a crisp white like Sauvignon Blanc or a light red like Pinot Noir.
As a side: It’s a stunning companion for roasted meats or fall salads with arugula and balsamic glaze.
For dessert: Add a scoop of vanilla ice cream or a dollop of mascarpone cream – trust me, it works.
As part of a cheese board: Slice the baked pears into wedges and arrange them alongside cured meats, nuts, and crackers.

Ingredient Substitutions & Variations

If you’re feeling creative (or just working with what you have), here are some ideas:

Cheese swaps: Try goat cheese, brie, or cambozola for a milder touch.
Nut swaps: Pecans or hazelnuts work just as beautifully as walnuts.
Jam options: Fig, apricot, or cranberry jam for a more seasonal twist.
Spice it up: Add a pinch of cinnamon or chili flakes for a surprising depth.
Make it savory: Skip the honey, use balsamic glaze, and sprinkle with black pepper.

This recipe is endlessly adaptable – once you understand the flavor balance, you can experiment endlessly.

Honey drizzling over Gorgonzola-filled pear halves in a white dish, ready to bake — a sweet and savory fall appetizer

Pairing Ideas

If you want to turn this into a complete experience, try pairing your baked pear with complementary flavors:

Wine: Light, aromatic whites (Riesling, Gewürztraminer) highlight the sweetness, while red wines (Pinot Noir, Merlot) contrast nicely with the Gorgonzola.
Bread: Serve with toasted sourdough or baguette slices for spreading that molten cheese goodness.
Salad: A crisp arugula salad with lemon vinaigrette or balsamic reduction brings the perfect freshness to balance the richness.
Drinks: A glass of sparkling water with lemon or even a cocktail like an elderflower spritz complements it beautifully.

Storage & Reheating

Though best fresh, you can prepare this ahead.

Store: Keep leftovers in an airtight container in the fridge for up to 2 days.
Reheat: Warm in the oven at 350°F for 5–7 minutes until just heated through. Avoid microwaving – it can make the texture rubbery.

Common Mistakes to Avoid

Using overripe pears: They’ll turn mushy and collapse during baking.
Skipping the honey drizzle: It caramelizes the surface and brings everything together.
Overloading the filling: A little cheese and jam go a long way – too much can make it runny.
Not toasting the nuts: Raw walnuts can taste bitter; a quick toast elevates everything.

Why This Recipe Works (The Science Bit)

Pears are full of natural sugars that caramelize when exposed to heat. When baked, they soften and become buttery in texture. The contrast between the sweet fruit and the salty, creamy Gorgonzola hits that perfect umami note. The honey enhances the caramelization, and the jam adds viscosity and a pop of color. It’s a sensory masterpiece – taste, smell, texture, all working together.

Make It Ahead for Entertaining

You can assemble everything in advance:

Prep and fill the pears up to the point before baking.
Cover with foil and refrigerate for up to 6 hours.
Bake right before guests arrive – the aroma alone will have everyone asking what’s in the oven.

It’s one of those effortless appetizers that make you look like you’ve been planning for days.

Final Thoughts

There’s a quiet beauty in recipes like this – simple ingredients transforming into something extraordinary. It’s elegant but easy, comforting yet sophisticated. Whether you’re hosting friends, cooking for two, or just treating yourself, this Baked Gorgonzola Pear with Plum Jam and Walnuts delivers that perfect mix of sweetness, savoriness, and warmth.

Next time you see ripe pears at the market, grab a few and make this. You’ll love how something so simple can feel so special.

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