Ledson Hotel Roasted Pear with Bleu Cheese & Candied Walnuts

The sharpness of the bleu cheese is the perfect compliment to the rich sweetness of the roasted pear and candied walnuts, making this a most decadent appetizer.

Servings: 16 Bite Sized Pieces

Cook Time: 30 min

Pair With: Ledson Russian River Valley Riesling Demi Sec

Source: Recipe and photo courtesy of Ledson Winery & Hotel


1 tablespoon butter
1 tablespoon  honey
2 Bosc pears, peeled & cut into 8 bite-sized pieces
1/2 cup walnut halves
1/4 cup powdered sugar
1/4 teaspoon cayenne pepper
1 teaspoon Kosher salt
1 bag of toasted baguette pieces (Private Harvest)
2 ounces bleu cheese



Preheat oven to 350 degrees. Melt the butter and honey in a large saute pan and add the pears and toss to coat. Place in the oven until tender and golden brown, about 10 minutes. In a medium sized pot bring about 3 cups of water to a boil and add the walnuts. Blanch the walnuts for about 30 seconds, strain and place in a large bowl. While hot add the powdered sugar, cayenne and salt. Toss well to coat. Place on a sheet pan and place in the oven for 5-7 minutes or until the sugar coating has dried.

To Assemble
Place a roasted pear on top of the baguette and top with crumbled bleu cheese. Add a candied walnut as garnish. Makes 16 bite-sized pieces.