Pears with Goat Cheese and Candied Pecans

Pear Medallions with Goat Cheese & Candied Pecans

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  • 1. Preheat oven to 350 degrees.
  • 2. Peel and core the pears. Slice into 1/4" rounds. (brush with lemon juice to keep from browning) *For consistently-sized pears, trim with round cookie cutter prior to assembling.
  • 3. Beat the goat cheese, mascarpone, half-n-half and salt together in small bowl until evenly incorporated. Set aside.
  • 4. For the pecans: Whisk honey, vinegar and black pepper together in small bowl. Add pecans and fold to coat. Transfer nuts to parchment-lined baking sheet, keeping them in a single layer. Roast until honey has caramelized and pecans are golden brown; about 7-10 minutes. Remove from oven and allow to cool completely. Break apart any nuts that are stuck together.
  • 5. Assembly: Place goat cheese mixture into a piping bag (if you don't have a piping bag, you can substitute a sandwich bag with one corner cut off). Pipe goat cheese (about 1 Tsp) onto individual pear rounds, topping with a candied pecan. Serve and enjoy.