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Roasted Pears with Walnut Stuffing

From: Diamond Nuts

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Serves 4 to 8



  • 1 cup walnuts
  • cup unsalted butter, softened
  • ¼ cup dark brown sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • 4 large firm pears
  • ¼ cup fresh squeezed lemon juice
  • cup water


Preheat oven to 350. Spread walnuts on a baking sheet or in a shallow pan. Bake, stirring once or twice, until lightly browned and fragrant, 7 to 12 minutes. Let cool slightly, then chop coarsely.

In a small bowl, mash the butter, sugar, vanilla and cinnamon together. Stir in the nuts. Set aside.

Peel pears. Cut in half and remove core with a melon baller; roll in lemon juice. Arrange pears, snugly, in an ovenproof dish. Spoon nut mixture into the center cavity of each pear so that it mounds over the cut surface. Gently pour any remaining lemon juice and water around the base of the pears.

Bake until they are tender, but still retain their shape, 30 to 45 minutes. Allow to cool for 15 minutes. Arrange one or two halves on a plate and spoon the juices from the baking dish around, then dollop a spoon of crme fraiche, whipped cream or vanilla ice cream on the side.

Serve warm or at room temperature.

Serves 4 to 8

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