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Total time

40 minutes




  • 1½ cups fresh cranberries
  • 7 tbsp honey (divided)
  • 4 medium red or green Bartlett pears
  • 2 tbsp fresh lemon juice
  • 4 oz goat cheese
  • ¼ cup old-fashioned rolled oats
  • 2 tbsp chopped walnuts or pecans
  • pinch ground cinnamon (Plus more for topping)
  • 2 tsp butter (melted)
  • 2 tbsp brown sugar


  1. Preheat oven to 425 degrees. In a small saucepan, heat cranberries, ¼ cup water and 5 tablespoons honey to medium-high heat. Bring to a simmer and allow to cook about 4-5 minutes, until cranberries just start to soften and mixture has slightly thickened.

    Remove from heat. Trim a small slice off each side of the pears. Cut in half lengthwise. Hollow just the center of the pears with a melon baller or spoon, creating a cavity for filling.

    Rub each pear with lemon juice. Bake 17-20 minutes, until just tender (if pear is ripe, it will take less time to cook). In a small bowl, beat goat cheese and remaining 2 tablespoons honey with a hand mixer until smooth and creamy.

    Place a spoonful of goat cheese mixture into each pear. Place a spoonful of cranberry mixture into each pear, next to the goat cheese mixture.

    In another small bowl, mix together oats, walnuts, cinnamon, melted butter and brown sugar. Place a spoonful of oat mixture on each pear. Serve with a sprinkle of cinnamon.
  2. View the recipe instructions at The Gourmet RD

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