Cheesy Cinnamon Baked Pears

Cheesy Cinnamon Baked Pears is a side dish that serves 2. One portion of this dish contains roughly 1g of protein, 4g of fat, and a total of 98 calories. For 51 cents per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. 120 people have made this recipe and would make it again. If you have walnuts, pear, cinnamon, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. From preparation to the plate, this recipe takes roughly 45 minutes. It is brought to you by Emily Bites. All things considered, we decided this recipe deserves a spoonacular score of 53%. This score is solid. Similar recipes are Baked Pears with Currants and Cinnamon, Baked Pears With Currants And Cinnamon, and Cheesy Gorgonzola Zucchini Pasta with Toasted Walnuts and Baked Anjou Pears.

Servings: 2

 

Ingredients:

1 teaspoon brown sugar, divided

1 wedge of The Laughing Cow Creamy White Cheddar Cheese, softened to room temperature

A sprinkle of cinnamon, to taste

1 pear (I used a Bartlett pear, but Anjou or others should work as well – mine started as yellow/green!)

1 tablespoon chopped walnuts, divided

Equipment:

oven

glass baking pan

baking pan

baking paper

knife

Cooking instruction summary:

Pre-heat the oven to 350. Set out a glass baking dish.Cut your pear in half from stem to base. Use a spoon to scoop out the seed/core area, forming a round hollow valley. Sprinkle a teaspoon of the brown sugar over top the two pears and follow with a sprinkling of cinnamon. Use half a tablespoon of the chopped walnuts to fill the valleys of the pears. Sprinkle the remaining teaspoon of brown sugar over top of the walnuts. Place the pears cut side up into the baking dish and place in the oven. Bake for 30 minutes.While the pears are baking, place the cheese wedge on a cutting mat or piece of parchment paper and use a spreader knife to whip or smush the cheese until its smooth and no longer shaped like a wedge. Split the cheese into two equal piles and use your spreader knife to smooth them into thick rounds.When the pears are done baking, remove them from the oven and transfer each to a plate for serving (careful, these will be hot!). Use your spreading knife to slide underneath and carefully lift the round cheese forms off the paper or mat and place them on top of the baked pears. Sprinkle the remaining half tablespoon of chopped walnuts over the tops and finish with another pinch of cinnamon if desired.

 

Step by step:


1. Pre-heat the oven to 35

2. Set out a glass baking dish.

3. Cut your pear in half from stem to base. Use a spoon to scoop out the seed/core area, forming a round hollow valley. Sprinkle a teaspoon of the brown sugar over top the two pears and follow with a sprinkling of cinnamon. Use half a tablespoon of the chopped walnuts to fill the valleys of the pears. Sprinkle the remaining teaspoon of brown sugar over top of the walnuts.

4. Place the pears cut side up into the baking dish and place in the oven.

5. Bake for 30 minutes.While the pears are baking, place the cheese wedge on a cutting mat or piece of parchment paper and use a spreader knife to whip or smush the cheese until its smooth and no longer shaped like a wedge. Split the cheese into two equal piles and use your spreader knife to smooth them into thick rounds.When the pears are done baking, remove them from the oven and transfer each to a plate for serving (careful, these will be hot!). Use your spreading knife to slide underneath and carefully lift the round cheese forms off the paper or mat and place them on top of the baked pears. Sprinkle the remaining half tablespoon of chopped walnuts over the tops and finish with another pinch of cinnamon if desired.


Nutrition Information:

Quickview
97k Calories
1g Protein
3g Total Fat
17g Carbs
6% Health Score
Limit These
Calories
97k
5%

Fat
3g
6%

  Saturated Fat
0.44g
3%

Carbohydrates
17g
6%

  Sugar
10g
12%

Cholesterol
0.53mg
0%

Sodium
4mg
0%

Get Enough Of These
Protein
1g
3%

Manganese
0.56mg
28%

Fiber
4g
17%

Copper
0.16mg
8%

Vitamin C
3mg
5%

Vitamin K
4µg
4%

Potassium
137mg
4%

Magnesium
15mg
4%

Calcium
38mg
4%

Phosphorus
31mg
3%

Vitamin B6
0.06mg
3%

Folate
11µg
3%

Iron
0.49mg
3%

Zinc
0.3mg
2%

Vitamin B2
0.03mg
2%

Vitamin B1
0.03mg
2%

Vitamin E
0.19mg
1%

Vitamin B3
0.23mg
1%

covered percent of daily need
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The earliest form of eating processed food occurred in early hunting cultures when the men who made a kill would be rewarded with a meal of the partially digested contents of the stomach of their prey.

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