Roasted Pears

I’ll have a blue Christmas...with Rogue River!  There is nothing to be sad about with this gem at at your table this year. This gorgeous little flavor bomb from Oregon is wrapped in grape leaves from the Rogue Valley,  that have been soaked in pear brandy – so ‘pairing’ this with pears seemed like the perfect match. This very special, beautiful cheese only makes its appearance once a year, so there’s no time like now to take a piece home with you, for it will soon be gone until next year!

And with that, Curdis bids you a Merry Christmas and Happy Holidays.  We hope that you have enjoyed all of his yummy holiday treats, and we’ll see you after the new year.  Enjoy!
-Queen Christine

Roasted Pears with Rogue River Blue
2 firm Bosc pears
¼ cup white wine
juice of ½ orange
2 tablespoons honey
2 tablespoons butter
½ vanilla bean, split
1 cinnamon stick
¼ teaspoon sea salt
¼ teaspoon fresh ground pepper
1/3-pound Rogue River Blue

  1. Preheat oven to 400 degrees.
  2. Peel, core and half pears.
  3. Combine wine, orange juice, honey, butter, vanilla bean, cinnamon stick, salt and pepper.
  4. Place pears in a sauté pan and pour juice mixture over pears.
  5. Cover loosely with parchment paper or foil and roast for about 20 minutes, or until pears are just easy to pierce with a knife.  Remove pears from pan and set aside to cool at room temperature.
  6. Bring remaining liquid to a boil and reduce until thick and syrupy, about 5 minutes.
  7. Gently slice pears and spoon sauce over.  Serve aside Rogue River Blue and candied walnuts. 

Serves 4