Dried Fig, Walnut & Couscous Stuffed Pears with Gorgonzola Mousse
1. Preheat oven to 400°. Spray 9-inch square baking dish with cooking spray. Place pears, cut side up, in prepared dish; brush with lemon juice. Bake 30 minutes or until fork-tender.
2. In small saucepan, heat 1/2 cup water to a boil over medium-high heat; stir in couscous. Remove from heat; cover and let stand 10 minutes. Fluff couscous with fork; stir in figs, walnuts, thyme and ⅛ teaspoon black pepper. Makes about 1 1/2 cups.
3. Fill pears with couscous mixture; bake 10 minutes or until couscous mixture is heated through. In small bowl, whisk both cheeses. Makes about 1/2 cup.
4. Serve pears topped with cheese mixture sprinkled with thyme, if desired.
Chef Tip: Use a melon baller to core pears.
- 11 g Fat
- 5 g Saturated Fat
- 26 mg Cholesterol
- 193 mg Sodium
- 34 g Carbohydrates
- 5 g Fiber
- 11 g Sugars
- 0 g Added Sugars
- 8 g Protein
Directions
1. Preheat oven to 400°. Spray 9-inch square baking dish with cooking spray. Place pears, cut side up, in prepared dish; brush with lemon juice. Bake 30 minutes or until fork-tender.
2. In small saucepan, heat 1/2 cup water to a boil over medium-high heat; stir in couscous. Remove from heat; cover and let stand 10 minutes. Fluff couscous with fork; stir in figs, walnuts, thyme and ⅛ teaspoon black pepper. Makes about 1 1/2 cups.
3. Fill pears with couscous mixture; bake 10 minutes or until couscous mixture is heated through. In small bowl, whisk both cheeses. Makes about 1/2 cup.
4. Serve pears topped with cheese mixture sprinkled with thyme, if desired.
Chef Tip: Use a melon baller to core pears.
