½ cup brown sugar, packed
2 tablespoons butter
½ cup (2 ounces) crumbled Stilton cheese
¼ cup dried cranberries (look for those without sugar or can use: raisins, chopped prunes)
¼ cup chopped pecans, toasted
8 Bartlett pears, peeled
¼ cup apple juice
1 tablespoon port
Preheat oven to 375°.
Combine sugar and butter in a small pan over low heat. Melt butter and stir until well blended. Remove the pan from the heat and add cheese, cranberries, and pecans; stir well.
Cut 1 inch off stem end of each pear; reserve top. Remove core from stem end, and scoop out about 2 tablespoons pulp from each pear half to form a cup, using a melon baller or spoon. If necessary, cut about 1/4 inch from base of pears so they will sit flat.
Place the pears in a 13 x 9-inch baking dish. Fill each pear with about 2 tablespoons sugar mixture, and replace top on each.
Combine juice and port in a small bowl; pour into baking dish. Bake pears 25 to 30 minutes or until tender. Serve warm.
Nutritional Analysis per serving: Calories 285; Fat 11g; Protein 4g; Sodium 185mg; Carbs 46g; Fiber 5g; Vitamin A 2%; Vitamin C 10%; Calcium 10%; Iron 2%